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1
Position racks in the top and bottom thirds of the oven and heat the oven to 375 degrees.
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2
In a small bowl, mix the melted butter and 1 teaspoon of the honey.
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3
Halve the pears lengthwise and core.
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4
Brush the mixture over the cut sides of the pears and lightly season with salt.
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5
Arrange the pears cut sides up on a rimmed baking sheet and bake on the upper rack until just tender, about 15 minutes.
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6
Meanwhile, arrange the pancetta on a rimmed baking sheet and bake on the lower rack until crisp, 10 to 12 minutes.
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7
Remove from the oven and transfer to a paper-towel-lined plate.
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8
In a small bowl, mix 1/4 cup of the hazelnuts, the Gorgonzola dolce, thyme and the remaining 1 teaspoon honey with the back of a wooden spoon.
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9
Remove the pears from the oven and divide the cheese filling evenly among the pear cavities.
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10
Sprinkle with the remaining hazelnuts and bake on the upper rack until the cheese starts to soften, about 3 minutes.
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11
Turn the broiler on high and broil until the nuts brown slightly, 1 to 2 minutes.
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12
Transfer to a rack to cool slightly.
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13
In a small bowl, mix the vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper.
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14
Gradually whisk in the oil.
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15
Toss the mixed salad greens with just enough vinaigrette to lightly coat and divide among 4 plates.
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16
Top each salad with 2 pancetta rounds and 1 pear half.
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17
Season with salt and pepper and serve.
