Heat a medium nonstick skillet over medium heat, toast the walnuts until fragrant, and then transfer them to a small bowl.
Add the 2 tablespoons of olive oil to the pan and heat the oil.
Use a small melon baller to remove any seeds from the pears and then place them, cut sides down, in the oil and cook until lightly browned.
Transfer to a plate and reserve.
To make the vinaigrette for the salad, use the same pan, increasing the heat to medium high.
Add the pear nectar and vinegar and bring to a boil.
Boil until the mixture is reduced by half, then whisk in the honey.
Season with salt and pepper to taste. Let cool slightly, then whisk in the 1/3 cup of olive oil.
Taste, adding more vinegar, honey, salt, and/or pepper as needed.
Trim the endive and remove the leaves from two of the heads; arrange them on 6 salad plates.
Slice the 4 remaining heads crosswise into 1/2-inch pieces and divide among the plates.
On each plate, arrange 2 pear halves, a wedge of Gorgonzola, and a few of the walnuts.
Lightly drizzle each dish with the vinaigrette.
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