For this platter of candied walnuts and cheese, Martha Stewart suggests Gorgonzola dolce, or dolcelatte, which is a creamy, slightly sweet blue cheese. If that's not available, regular Gorgonzola, which has a richer flavor, is great, too.

Start to finish: 30 minutes (10 minutes active)

Servings: 4.

1 1/4 teaspoons sugar

1/4 teaspoon coarse salt

1 tablespoon unsalted butter

1 tablespoon maple syrup

1 cup coarsely chopped walnuts

4 ripe but firm Bartlett pears, preferably red, halved lengthwise, cored and cut into wedges

8 ounces Gorgonzola dolce, room temperature

Heat oven to 375 degrees. Line a rimmed baking sheet with parchment paper.

In a small bowl, stir together sugar and salt.

In a large saute pan over medium-high, bring butter and maple syrup to a boil, then remove from heat. Add nuts and toss to coat. Transfer nuts to prepared baking sheet, then sprinkle with sugar mixture. Toss to coat, then spread in an even layer.

Toast until fragrant, about 7 minutes. Transfer parchment with nuts on it to a wire rack. Let nuts cool completely.

To serve, arrange candied nuts, pear wedges and cheese on a platter, with a knife for spreading cheese.