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1/3 cup extra-virgin olive oil
3 tablespoons pear nectar
1 1/2 tablespoons white balsamic vinegar
1/2 tablespoon fresh lemon juice
1/4 teaspoon Dijon mustard
Half a 6-ounce ripe red Bartlett pear, peeled, cored and diced
1/2 cup coarsely crumbled gorgonzola cheese
1/4 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1 head butter lettuce, cut into 4 wedges
1 avocado, halved, pitted, peeled and diced
1/2 a large ripe red Bartlett pear, quartered lengthwise, cored and thinly sliced
1/3 cup hazelnuts (preferably skinned), toasted and roughly chopped
1/3 cup sweetened dried cranberries