Line a plate with parchment paper. Heat a nonstick skillet over medium-low heat and add the sugar and cayenne. Once it starts to melt, add in the pecans and toss well to coat. Cook for 1 to 2 minutes. Turn off the heat and remove the pecans, placing them on the parchment. Separate the nuts so they aren’t in one big chunk. Let cool completely before using.
Combine vinegar, honey, lemon juice, dijon, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.
Place the greens in a large bowl and season well with the salt and pepper. Add in the matchstick pears, the pecans and the crumbled gorgonzola. Drizzle on the dressing and serve.