Light the charcoal and Binchotan and make sure the Shichirin is hot. Open the Shichirin's sliders all the way and place the teppanyaki plate on the Shichirin.
Grate and squeeze the lemon. Make the dressing by mixing the lemon zest and juice with the mustard, vinegar, salt, pepper and olive oil.
Cut the pears into quarters and remove the core. Drizzle the pears with olive oil, then place them on the teppanyaki plate. Roast the pear for about 1 minute per side.
Remove the teppanyaki plate from the Shichirin and then, using the fire sieve, roast the pecans over the Binchotan until crispy. Do this for about 2 minutes, stirring occasionally with the sieve.
Mix the salad through the dressing and then place on a plate. Crumble the cheese over the salad and finish with the grilled pear and pecans.