1. In small bowl, whisk together vinegar, lemon juice and mustard. Slowly pour in walnut oil then olive oil, whisking continuously with your other hand until mixture is emulsified. Smash garlic clove with side of a knife; add to vinaigrette. Season with salt and pepper to taste. Set aside.
2. Slice radicchio in half, and remove the core. Slice radicchio perpendicularly into 3/4-inch thick ribbons. Combine radicchio and mixed greens in large salad bowl. Add pears, walnuts and pomegranate arils. Slowly add vinaigrette to lightly coat the greens; gently toss the salad. Top the salad with gorgonzola, and serve immediately.

Calories: 241, Fat: 19 g (3 g Saturated Fat), Cholesterol: 10 mg, Sodium: 219 mg, Carbohydrates: 14 g, Fiber: 4 g, Protein: 7 g.