Photo: Craig Robertson
Preheat the oven to 180°C/gas mark 4. Toss the walnuts with 2 tbsp honey, the sugar and a sprinkling of sea salt. Spread on a baking tray lined with baking paper and toast in the oven for 8-9 minutes until caramelised. Leave to cool slightly.
Meanwhile, heat a griddle pan on the hob until very hot. Cut each pear into 8 wedges and remove the cores. Brush the remaining honey over the pear wedges. Season lightly then chargrill the pears for 2 minutes on each side.
For the dressing, whisk the olive oil and vinegar in a small bowl with seasoning.
Arrange the mixed salad leaves and chicory on a large platter and scatter over the Gorgonzola cubes, caramelised walnuts and pear slices. Drizzle with the dressing and serve immediately.