Instructions:

To make the vinaigrette add red wine vinegar, port wine, honey, salt, and pepper to a blender. Turn on the machine and slowly trickle in the oil through the cap in the lid, processing until emulsified. Divide salad greens among four plates. Center a ripe unpeeled pear half, cut side up, over the greens on each plate, and fill the center of each pear with a spoonful gorgonzola cheese. Drizzle a tablespoon of the vinaigrette over the pears and greens, then sprinkle on equal amounts of toasted hazelnuts and pomegranate seeds.