Preheat oven to 200°C/400°F/Gas 6.

Combine the blue cheese, crispy bacon, and chopped walnuts in a medium bowl and stir to combine. Set aside.

Cut the pears in half from stem to bottom and carefully scoop out seeds and inside flesh with a spoon to create a cavity. Do not cut all the way through to the outside while doing so.

Carefully slice off a small section on the backside, as shown, so the pear halves will sit flat while baking. Place in a baking dish and set aside.

Roughly chop the removed pear flesh and add to the blue cheese mixture. Stir to combine and set aside.

Drizzle the inside of the pears with half the honey and place the baking dish in the center of the preheated oven. Roast for 30 minutes, then remove the baking dish from the oven.

Divide the blue cheese mixture equally between the pear halves and drizzle with the remaining honey. Return the baking dish to the oven for another 15 minutes, or until the blue cheese is completely melted and the pears are fork-tender.

While the pears are roasting, heat the vinegar in a small skillet set over medium heat. Cook for about 10 minutes, stirring frequently until the vinegar thickens and is reduced to 1/3 of its original volume. Remove from heat and set aside.

Remove baking dish from oven and cool slightly. Divide the arugula between six serving plates and top each with a stuffed pear. Drizzle with the warm balsamic glaze and serve immediately. Enjoy!