Grilled Pear, Gorgonzola and Walnut Salad

Peel, halve and deseed the pears. Cut each half in 4 slices. Heat the balsamic vinegar in a frying pan and, as it boils, throw in the pears, cook for about 1 minute. Drain and let them cool. In a bowl, whisk the lemon juice, sugar, Dijon and seasoning, gradually add vegetable oil until thickens. Adjust seasonings to taste. Toss the leaves in the dressing and serve them on plates. Sprinkle some walnuts and gorgonzola and finish with the grilled pears.