Preheat the oven to 180 degrees Celcius
Pick and wash the little gem lettuce and remove core.
Cut gorgonzola in cubes, peel the pear, remove the core and cut in 8 pieces.
Roast the pecans in the oven.
Pick and wash the radicchio. Rinse the cress and cut it.
Spread the lettuce on the plates, together with the pear, gorgonzola, radicchio, pecans and cress.
Drizzle the raspberry dressing over the salad.