Whisk together the nuts, vinegar and honey. While whisking constantly, slowly keep adding the olive oil at regular intervals just as you would do to make mayonnaise. Add all the oil and keep incorporating air by whisking until the mixture thickens. Add salt and pepper to taste and place in the fridge.
Heat the butter in a pan on a medium high heat. Add the sugar and swirl around. Allow the sugar to caramelise just a little bit before adding in the pears. Keep the pears moving around so that they become golden brown all over. Cook for approximately 4 minutes and transfer on to a tray for cooling.
Put the pears, lettuce, chicory and rocket in a salad bowl and toss to blend. Lightly drizzle 6 tablespoons of vinaigrette on to the salad and evenly toss using hands. You may add more vinaigrette, salt and pepper to taste. Once done, sprinkle Gorgonzola cheese and the pomegranate seeds on top immediately before serving.