½cup Diamond of California Nut Toppings Original Glazed Walnuts
Peel the pears and slice them into quarters. Use a melon baller to scoop out the seeds. Set aside.
In a medium skillet, melt the butter over medium high heat. Add the pears and cook without touching for 2-3 minutes. Turn the pears to another side and add the shallots. Continue to cook for an additional 2 minutes and flip the pears to the last side. Add the honey and kosher salt, and simmer for an additional 2 minutes—drizzling the pears with the honey butter mixture as it simmers, becomes slightly golden and caramelized, and shallots are soft and translucent. Remove the pears from the pan and set aside.
Add the dijon mustard, black pepper, sherry wine vinegar, olive oil and chopped parsley to the honey-shallot mixture and whisk to combine.
Arrange the kale leaves on individual plates and top each with 2 caramelized pears. Divide the gorgonzola and Diamond Nuts Glazed Walnuts between each of the plates. Drizzle with the honey-shallot dressing. Serve.