Instructions: For the Candied Walnuts: Place walnuts in saucepan, add water to cover nuts and simmer over medium heat until slightly softened, 5 minutes. Drain nuts and transfer to paper towels to dry. Combine nuts and powdered sugar.

Heat 2 inches oil to 350 degrees in heavy saucepan. Fry walnuts in batches until browned and crisp, 1 to 2 minutes. Transfer walnuts with slotted spoon to baking sheet to cool. Salt lightly. Store unused nuts in air-tight container. (Makes 1 cup)

For the Poached Pear: Combine sugar, lemon juice and water and boil over high heat until sugar dissolves, 2 minutes. Add pear halves and cook over low heat, covered, until tender, about 20 minutes. Cool, then remove pear with slotted spoon and cut into 1/4-inch-thick slices.

For the Balsamic Vinaigrette: Warm 1 tablespoon oil in large skillet over low heat and saute garlic and shallot until translucent, 4 minutes. Combine garlic and shallot with balsamic vinegar in glass bowl. Slowly whisk in 3/4 cup oil. Season with salt and pepper to taste; add sugar to balance flavor. Gently stir in tomato and basil. (Makes 3/4 cup)

For Assembly: Toss greens with Balsamic Vinaigrette. Divide salad among 4 plates and top with slices of Poached Pear, Candied Walnuts, tomato wedges and Gorgonzola cheese.

This recipe yields 4 servings.

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