Place the walnuts in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly browned, about 3-5 minutes. Remove from heat and let cool.
Wash the pears thoroughly. Using a sharp knife, slice them thinly, discarding the core. Aim for even slices to ensure each bite has a perfect balance of pear.
In a large mixing bowl, add 4 cups of mixed salad greens. Gently toss to fluff and aerate.
In a small bowl or jar, whisk together 1/4 cup olive oil, 2 tablespoons balsamic vinegar, salt, and freshly ground black pepper to taste. Adjust seasoning to your preference.
Add the pear slices, toasted walnuts, crumbled gorgonzola cheese, and dried cranberries to the salad greens.
Pour the dressing over the salad and toss gently to coat all ingredients evenly without bruising the pears.
Transfer the salad to a serving bowl or plate. For an elegant touch, arrange a few pear slices and walnuts on top as garnish.
