2 large pears (about 1 pound)
1 tablespoon fresh lemon juice
1 cup walnuts
1/4 pound Gorgonzola or other creamy blue cheese
6 cups mixed greens, torn into bite-sized pieces
About 1/2 cup sherry or balsamic vinaigrette
Peel and core the pears; cut them into 1/2-inch chunks and toss with the lemon juice. Cover and refrigerate for up to 2 hours until needed.
Put the walnuts in a dry skillet over medium heat and toast them, shaking the pan frequently, until they are aromatic and beginning to darken in color, 3 to 5 minutes. Set aside to cool.
Crumble the Gorgonzola into small bits; cover and refrigerate until needed.
When you’re ready to serve, toss the pears, cheese and greens together with as much of the dressing as you like. Crumble the toasted walnuts over the salad and serve immediately.