Cut three pears in quarters and caramelize them in a frying pan with a bit of butter, add salt and pepper and a tad of balsamic vinegar before getting them out of the pan.
Set aside to cool down to room temperature.
Chop and mix a Boston lettuce head, half of a radicchio, 6 oz of gorgonzola or Stilton and 2 tbspoons of rasted walnuts (chopped). Add salt, pepper and balsamic vinegar to taste.
Divide the veggies in four dishes, add three pears quarters to each dish and cover with leftover caramel from frying pan and you get a nice salad.
"Tell me what you eat, and I will tell you what you are" Anthelme Brillat-Savarin