Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork.

Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet in half lengthwise. Cut each half into thirds, making a total of 6 pieces. Roll each pastry piece into 1 (5x5-inch) square. Brush the pastry squares with the egg mixture.

Cut the pear halves in half lengthwise. Place 1 pear piece on the bottom half of each pastry square. Top each with 2 tablespoons cheese, 2 teaspoons walnuts and 1 teaspoon honey. Fold 2 opposite sides of the pastry over the filling. Starting at the short side with the pear, roll up like a jelly roll. Press the seams to seal. Place the pastries, seam-side down, onto a baking sheet. Brush the pastries with the egg mixture. Cut 1 (1/2-inch) slit in each pastry top.

Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 5 minutes. Cut the pastries diagonally into bite-sized pieces.

Place the salad greens into a large bowl. Add the dressing and toss to coat. Arrange the salad on a serving platter and top with the pastry pieces.