Place the butter and sugar in a wide pan over a medium-high heat. Add pears once sugar is dissolved and reduce heat slightly. Toss pears around until slightly softened and caramelized to a golden brown. Remove from the heat and keep warm.
To make the dressing, place the balsamic vinegar in a saucepan with the icing sugar. Bring to the boil and simmer until reduced, and syrupy. Test by placing a spoonful on a cool plate to see if thickened. Cool slightly before dressing salad.
Toast nuts in an oven at 180C for 7-10minutes, tossing once half way through.
Arrange a small amount of salad leaves on each plate. Place 4 caramelized pear wedges around the leaves then crumble some of the blue cheese/gorgonzola over each. sprinkle over some toasted nuts and fresh coriander leaves and top with a drizzle of balsamic dressing.