1Clean and oil your grill grate. Turn on and heat to medium high heat.
2Make the vinaigrette. In a small bowl, whisk together the shallots, garlic, both mustards, 2 tbsp. honey, and vinegar until completely combined. Slowly pour in the olive oil and whisk continuously to emulsify. (Save extra dressing to marinate pork or chicken for the grill).
3Grill the Pears. Cut pears in half and scoop out the cores. Slice a piece off the skin side so it will lay flat without rolling. Brush with a light oil. Place pears cut-side down on the grill. Cover and cook until heated through and nice grill marks appear, about 10 minutes
4Meanwhile. . .Toast walnuts in small pan over medium heat on stovetop until toasted, about 5 minutes. Pour walnuts in small bowl and while still warm add blue brie and mix so cheese melts. Add 1 tbsp. honey. Stir lightly to incorporate.
5Toss arugula very lightly with vinaigrette. Divide onto four plates.
6When pears are nicely grilled on cut side turn over and divide gorgonzola mixture among pears. Grill for a couple minutes more. Remove pears and place ½ pear on each of the four plates. Drizzle with spicy mustard vinaigrette. Serve warm and enjoy!!