Gently dry the vine leaves, then on a clean work surface lay one flat and partly overlap another leaf side by side (by about one-third). Repeat with the other 6 vine leaves; you should end up with 4 pairs. Brush the leaves with a little melted butter and set aside. Whizz the pistachio nuts in a small food processor until coarsely ground.
Brush the cheeses with the remaining melted butter and then roll them in the chopped pistachios to coat. Place a cheese portion in the centre of each pair of leaves and sprinkle with the wine. Form a parcel by bringing the vine leaves up around each cheese and secure with string or cocktail sticks. Place the cheese parcels on a baking sheet and bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 12–15 minutes.
Meanwhile, make the salad. Whisk the garlic, vinegar, honey and seasoning together, then gradually whisk in the oil. Toss with the pear and radicchio leaves and set aside.
Serve the crottins, still in their vine leaf wrappings to be unwrapped at the table, accompanied by the salad.