Over Low Heat, Spray pan with non-stick cooking spray. Melt the butter and stir in sugar, and add in nuts, sprinkling with kosher salt.
Do not stop stirring(constantly) until all nuts are coated evenly, then remove from heat and allow to cool.
For The Salad
Rinse and Pat Dry the Arugula, place in bowl.
Wash and Slice Pear, placing on top of arugula
Toss in a few tbsp of cranberries
Toss in Gorgonzola
Add Balsamic
Add Olive Oil
Salt & Pepper To Taste
4 Tbsp of Caramelized Walnuts
For The White Balsamic Dressing
In a pot, over low heat, add the balsamic dressing, canola oil, water and stir, allowing it to heat thoroughly. Add in sugar and stir until dissolved. Remove from heat and pour over salad.
Serve.
*Note there will be extra walnuts, but they can be stored in the refrigerator in an airtight container and used at a later date.