Heat the honey in a small frying pan, add the walnuts and stir-fry over a medium heat for 2–3 minutes until the nuts are glazed. Tip on to a plate and leave to cool.
Meanwhile, cook the beans in a saucepan of lightly salted boiling water for 3 minutes. Drain, refresh under cold water and shake dry. Put in a large bowl with the spinach leaves.
Whisk all the dressing ingredients together in a small bowl and season with salt and pepper. Pour over the salad and toss well. Arrange the salad in serving bowls, scatter over the Gorgonzola and glazed walnuts and serve immediately.