Honey Walnut Vinaigrette
For the puff pastry croutons:
Preheat oven to 400°F. Cut small squares out of the half sheet of puff pastry. Place on cookie sheet and brush with melted butter. Cook for 15 minutes until golden brown.
For the roasted pears:
Put oven rack in middle position and preheat oven to 425°F. Toss pears with oil and spread in single layer in 17”x12” shallow baking pan; season with salt and pepper.
Roast pears, stirring and turning over twice until pears are tender and beginning to brown, 20-30 minutes. Set aside to cool, about 15 minutes.
For the salad:
In a large bowl whisk together vinegar, honey to taste, Worcestershire sauce, garlic paste, mustard, and salt and pepper to taste; add the oil in a stream, whisking until dressing is emulsified.
Add Arcadian Harvest Ruby® Salad Blend and toss salad well. Divide mixture among 6 salad plates. Arrange half pear, 1 slice of Gorgonzola, ⅓ cup walnuts and puff pastry croutons along the edge of each plate. Drizzle walnuts and cheese with honey and place atop salad.