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Remove the grapes from the stems and toss with a little olive oil. Roast until slightly softened, 10 to 15 minutes.
Around the rim of each of six plates, make three equidistant stacks consisting of pecorino cheese on the bottom, sliced pears in the middle and pine nuts and honey on top. In between the cheese/pear stacks, place three small pieces of gorgonzola.
In a large mixing bowl, combine the greens, roasted grapes, cherries, olive oil, balsamic vinegar and lemon juice. Add salt and pepper to taste. Mix until evenly incorporated.