In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.

Toast walnut halves in a dry skillet over medium heat for 3-5 minutes until fragrant, then let cool and chop coarsely.

Core and thinly slice the pears into 1/4-inch segments.

In a large mixing bowl, lightly toss the mixed greens with half of the dressing.

Arrange the dressed greens on a serving platter or individual plates.

Top the greens with pear slices, toasted walnuts, and crumbled Gorgonzola.

Drizzle the remaining dressing over the salad and serve immediately.