Grilled Mushroom Salad with Pecan Vinaigrette

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1/2 cup olive oil

2 tablespoons balsamic vinegar

2 teaspoons finely minced shallots

1 teaspoon finely chopped fresh thyme

Salt and freshly ground pepper

1 1/2 pounds wild mushrooms such as chanterelle, oyster and/or shiitake

2 quarts lightly packed savory greens such as a combination of frisee, arugula, and cress

Pecan Vinaigrette, recipe follows

3 small ripe pears, peeled, cored and sliced

1/2 cup lightly toasted whole pecans

Specialty savory sprouts such as daikon, corn, lentil or fenugreek and nasturtium or other edible flower petals, as garnish

Pecan Vinaigrette:

1/3 cup toasted pecan oil

1/3 cup grapefruit juice

1 teaspoon brown sugar, or to taste

1 tablespoon finely chopped fresh mint

Hot sauce, to taste

Salt and freshly ground pepper