Crumble the Gorgonzola and set aside. Toast the nuts briefly over medium heat in a saut pan and let cool to room temperature. May be done in advance and stored at room temperature for a week or more. Rinse the pears and quarter them lengthwise. With a sharp paring knife, remove the core and stem.
Slice pears thinly.
This should be done just before serving, as pears will turn brown in a few minutes. Top each salad with the crumbled Gorgonzola, the toasted nuts, pear slices and drizzle with the dressing.