Pecans: Melt butter in an non-stick skillet. Add pecans and toast, stir continuous for 4-5 minutes. Once the nuts are browned add sugar and salt, stir and promptly remove from heat. Cool on a plate and try really hard not to eat too many.
Dressing: In a jar with a tight sealing lid, combine vinegar mustard, salt & pepper. Shake vigorously for about 10 seconds. Add oil and shake again.
Toss dressing with salad greens and then top with pears, gorgonzola and pecans.
Recipe by Culinary Mamas at https://culinarymamas.com/pear-gorgonzola-pecan-salad/