1. Preheat oven to 400°F. Line baking sheet with foil. Peel potatoes and cut into ½-inch cubes; toss with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Arrange potatoes on baking sheet in an even layer; bake 20–25 minutes, stirring twice during baking, or until tender and starting to brown.
2. Remove kale leaves from stems (discard stems) and chop leaves into bite-size pieces. Cut basil leaves into thin strips and toss with kale.* Combine in a screw-top jar: remaining 3 tablespoons oil, ½ teaspoon salt, ¼ teaspoon pepper, vinegar, and mustard; cover and shake (or whisk in bowl). Toss kale mixture with ¼ cup dressing (the acid in the dressing will help tenderize the kale).
3. Remove core from pears and slice thinly. Arrange greens on 6 salad plates; top each with even amounts pear slices and sweet potatoes, then drizzle with remaining 2 tablespoons dressing. Top with cheese; serve.

*Tip: For more tender kale, place in large bowl and drizzle with a small amount of olive oil. Toss for about 1 minute or until kale softens, shrinks slightly, and becomes a deep green color.
NOTE: Add one of these toppings for extra flavor: a sprinkle of toasted, coarsely chopped hazelnuts, slivered almonds, or dried cranberries.