Clean, wash and dry salads. Separate the grapes from the vine, wash and drain. Coarsely chop the nuts. Peel and quarter pears, remove seeds. Cut quarters into slices and sprinkle with lemon juice.
Season vinegar with salt and pepper, fold in oil. Mix vinaigrette, salad, grapes and nuts. Arrange on plates. Cut liver pâté into slices and spread on the salads with pear wedges.
Sprinkle with coarse pepper.