Blue Cheese Crisps - In a food processor, pulse together cheese and butter. Add flour, thyme, pepper and salt and whirl until dough starts to form a ball. Gather dough and shape into an 8 inch (20 cm) log. Wrap in plastic wrap and refrigerate for about 1 hour or until firm.
Line a baking sheet with parchment paper. Preheat oven to 350ºF (180ºC).
Cut into 1/2-inch (1 cm) thick slices and place on prepared pan and bake for about 15 minutes or until light golden. Let cool completely.
Meanwhile, in a large skillet, heat 2 tbsp (30 mL) of the oil over medium high heat. Sauté squash, thyme, salt and pepper for 5 minutes or until starting to brown. Reduce heat to medium; add garlic and cook, stirring frequently for about 8 minutes or until tender and golden. Remove from heat and let cool slightly. Stir in remaining oil and vinegar.
In a large serving bowl toss together greens, pears and shallot. Drizzle with squash and dressing until coated. Divide greens among 6 plates. Crumble Blue Cheese Crisps slightly and sprinkle over salads to serve.