Preheat oven to 400 degrees. Line baking sheet with parchment paper or aluminum foil.
Wash pears and dry well. If needed, trim bottoms to allow pears to sit flat on their own.
Cut puff pastry into thin strips about 1 inch wide. Starting at the bottom, wrap puff pastry around the pear, slightly overlapping each strip and securing with beaten egg white. Press down lightly to secure. Continue to wrap until the entire pear is covered, leaving just the bottom bare. Repeat with remaining pears.
Place pears on a baking sheet and cook for approximately 15 minutes. If the tops start to brown faster than the body, loosely place a sheet of foil over the tops. Remove when puff pastry is flaky and lightly browned.
Assemble salads in large salad bowls. Put down a base layer of spring mix lettuce. Crumble candied walnuts and goat cheese evenly over all four salads.
Place warm pears directly in the middle of each salad. Drizzle pure honey over each beehive pear. Drizzle salad dressing mixture over lettuce surrounding the pear.
Serve immediately while pears are still warm and puff pastry is crispy. Enjoy!