Preparation

Roast the vegetables

• Position a rack in the center of the oven and heat the oven to 450°F.
• In a large bowl, combine the vegetables and pears with the oil and 1 tsp. salt. Toss well and transfer to a large rimmed heavy-duty baking sheet. Spread into a single layer. Roast, flipping with a spatula halfway through and rotating the baking sheet, until browned and tender, 20 to 25 minutes. Let cool for a few minutes on the sheet. Transfer to a large bowl.

Make the vinaigrette

• Heat the oil in a 8-inch skillet over medium heat. Add the scallions and a pinch of salt and cook, stirring occasionally, until softened and lightly browned, 2 to 4 minutes. Add the ginger and cook, stirring, until fragrant and softened, about 15 seconds. Remove from the heat. Let the oil cool for 3 to 5 minutes.
• Meanwhile, in a small heatproof bowl, whisk the vinegar, honey, lemon juice, zest, mint, mustard, 1/4 tsp. salt, and several grinds of fresh pepper. Whisk the warm oil into the vinegar mixture until emulsified.
• Season to taste, adding more lemon juice, salt, or pepper as needed.

Assemble the salad

• Lightly season the greens with salt and then drizzle with 2 Tbs. of the warm vinaigrette. Toss, taste, and add a little more dressing, if necessary. Arrange the greens on a platter or plates.
• Season the roasted vegetables with a pinch more salt, and dress them lightly with 1 to 2 Tbs. of the remaining vinaigrette. Scatter over the greens, then top with the Cheddar and almonds. Serve right away, passing the remaining dressing at the table.