Put 1 tablespoon each of honey, caster (superfine) sugar and olive oil in a small saucepan over medium heat. Stir for 3-4 minutes or until the sugar has lightly caramelised. Stir in 40 g (1½ oz/⅓ cup) of toasted walnuts, combine well, then spread on a piece of baking paper. Top the bruschetta with a thin slice of Dolcelatte (gorgonzola dolce), then add a few slices of pear, a little chopped radicchio and the candied walnuts. Drizzle with honey and season with freshly ground black pepper.