drained pear halves with the lemon juice, vinegar, olive oil, salt and pepper until very smooth and silky.
Transfer to a jar, cover andrefrigerate.
To prepare the salad: Place the chopped walnuts in a small dry skillet. Toast over medium heat about 4 minutes, until fragrant. Remove from the pan and set aside.
Place the salad mix in a bowl and cover with a paper towel. Refrigerate until ready to serve.
Peel the tough outer skin from the bell pepper with a vegetable peeler. You probably won't be able to get all of the peeling off, especially in the crevices of the pepper. Stem, seed and finely sliver the pepper; put.
into the bowl with the salad.
Just before serving, core and dice the pear and add to the salad with the walnuts and Gorgonzola. Add the dressing, toss to coat and serve.