2) Crumble the Gorgonzola onto the salad and then drizzle with about half the vinaigrette. Top with freshly ground black pepper and lightly drizzle the whole salad with the honey. Serve immediately.
For the champagne vinaigrette:
1) In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine.
2) Refrigerate until ready to use.