Mix the pears with the port, season with salt. Leave to stand for approx. 5 mins. until the port has been fully absorbed. On a lightly floured surface, roll out the pastry into a square of approx. 30 x 30 cm, cut into 8 rectangles. Place the pastry pieces on a baking tray lined with baking paper. Make diagonal cuts along the edges at intervals of approx. 1 cm. Place the pears on the pastry and top with the Gorgonzola.
Bake for approx. 20 mins. in the centre of an oven preheated to 200°C. Remove the pastries and season.
For the dressing, mix the vinegar and oil, season. Arrange the salad on plates and drizzle over the dressing. Serve the salad with the pastries.