Pear-Gorgonzola Salad

1. Set aside 4 raspberries. In a small bowl, combine remaining raspberries and vinegar. 2. Mash raspberries using the back of a large spoon. Let mixture stand at room temperature for 30 minutes. 3. Place a fine mesh sieve over a small bowl. Strain raspberry mixture through the sieve, pressing with the back of a spoon to extract as much liquid as possible; discard solids. 4. Whisk oil into raspberry mixture in a slow, steady stream. Cover and chill vinaigrette until ready to serve. 5. Peel pears, cut in half lengthwise. Cut out core; trim ends. 6. Cut each pear half lengthwise into 4 slices. Using a pastry brush, coat pears completely with lemon juice. Divide greens evenly among 4 salad plates. 7. Toss pecans in a skillet with a little oil; add pears and saute until heated through but still firm. Transfer pears and pecans to salad plates. 8. Sprinkle each salad evenly with cheese; place a reserved raspberry on each salad. Stir vinaigrette; drizzle over each salad.