Preparation: Begin by preparing the pears. After peeling, coring, and chopping, toss them with lemon juice and honey to coat evenly.
Walnuts: Heat a dry non-stick frying pan over medium heat. Add the chopped walnuts, tossing frequently to prevent burning until toasted. Then, set aside.
Caramelize Pears: In the same pan, melt the butter. Add the honey-lemon coated pears. Cook, turning occasionally, until the pears soften and the honey caramelizes.
Assemble Salad: Divide rocket leaves onto plates. Top with the caramelized pears and crumbled blue cheese. Finish by scattering the toasted walnuts over each salad. Serve immediately.