Cut the pears into quarters and remove the core with a knife.
Heat a griddle pan (or frying pan if you don’t have one) and set to a medium/high heat. Place the pears in the pan flesh side down and fry until beginning to brown. Turn the pears colouring both flesh sides of each piece and then set aside. You want the pears to brown without going too soft.
Toast the walnuts in a fry pan until fragrant. Tossing frequently to avoid burning. Set aside.
Cut or crumble the cheese into small pieces. Set aside.
Place the kale leaves in the bowl you intend to serve on.
Toss the kale with the pears and walnuts.
In a small bowl, whisk together the olive oil, vinegar, honey and leaves from one of the sprigs of thyme. Season with salt and pepper.
Pour the vinaigrette over the salad until coated but not drowning (you will have some left over). Store this in the fridge for later. Dress this salad a moment before serving; the kale will wilt if it sits in the dressing too long.
Top with the crumbled blue cheese and leaves form the remaining sprig of thyme.