Rub pears with lemon.
In a saucepan, combine sugar and water, add lemon juice and immerse pears.
Bring to a boil, then lower the heat to a slow simmer and cook 30 minutes.
Refrigerate pears in their syrup. Will keep 2 - 3 weeks.
Divide mesclun among plates, drizzle with oil and lime juice, and season with salt and pepper.
Slice pears lengthwise almost to the stem end into fans. Lay fans on top of mesclun.
Garnish with walnuts and shaved Parmesan.
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