Heat some honey in a pan until it melts. Add shelled walnuts and toss until coated and toasted. Remove from pan and cool.
Dice a nice, just ripe pear (I prefer Williams Green) and some Gorgonzola Piccante (or any good, hard blue cheese). Wash and cut a head of Romaine lettuce in small strips.
In a bowl, mix four tablespoons walnut or good olive oil, a teaspoon of Dijon mustard (smooth Maille), a spoon of honey, and some salt and pepper.
Toss the pears and the lettuce in the dressing.
Add the cheese and walnuts and carefully mix.
Serve and enjoy.