Peel and cut the pears.
Fry the bacon until golden, then remove it from the heat and leave it in a separate container. Using the same pan, put the butter to heat and add a tbsp. of honey and a pinch of salt. Fry the pears in the butter-honey mix and add 3 tbsp. of Modena vinegar. Stir the pears well so that they are impregnated in the sauce and remove them from the pan.
Add some extra of balsamic vinegar to the pan and prepare a broth by incorporating dijon mustard and some pinions and walnuts to the mix.
Serve all the ingredients on a plate: fresh leaves, pears, bacon, gorgonzola cheese (already cut into cubes) and dress with the warm broth on top.