Method

1. Place the sugar and the orange juice in a saucepan and stir over a low heat until the sugar has dissolved. Bring to the boil and keep boiling until the syrup has reached a golden brown colour. Take off the heat and stir in the walnuts, salt and cayenne. Place the walnuts onto a non-stick baking sheet using two warm wet spoons to prevent sticking. Allow to cool completely.
2. In a small bowl whisk together the walnut oil, olive oil, mustard and vinegar. Season with salt and pepper.
3. In a large bowl toss together the rocket, radicchio and chicory with most of the dressing, reserving 2 tbsp.
4. Cut the pears into quarters, core, cut into thin slices and toss with the remaining dressing.
5. Arrange the salad leaves on a large serving dish, scatter over the pears and walnuts and crumble over the gorgonzola. Serve immediately.