Wash and peel the pear, cut it in eight pieces, coat in sugar and fry in hot butter until it turns brown.

Mix honey, mustard, olive oil, lemon juice, pepper and salt in a bowl. Set aside. Rinse and dry the rocket and spinach, cut the Gorgonzola into small cubes. Put the prepared products in a bowl, add the pear, pomegranate seeds, dried cranberries and nuts. Top the salad with the sauce and mix it thoroughly.