Mix the honey and molasses together. In a saucer evenly coat the pecans with this mix.
Mix in the sumac. Then finish with the tamari. This makes a sticky mess, but it will be worth it.
Line a baking sheet with parchment paper.
Letting the excess coating drip off each pecan, line them up on the parchment.
Roast until browned and drier in the oven for 10-15 minutes, but do not let blacken. Let cool on an icing tray.
For a warm version of this salad roast the cut, pared pears for 15 minutes in a 450 degree oven in a baking dish lightly coated with olive oil. Otherwise prepare the fresh pears into slices, pared or with skin, your preference.
Emulsify the oil, vinegar, honey, and mustard in a covered jar. Add the ginger, lemon juice, optional spirit, pepper and salt to the jar and shake. Test with a greenleaf and adjust accordingly for acidity, sweetness, brightness and saltiness.
Lightly toss the greens with some of the dressing and plate. Next arrange the pears in a concentric pattern preferably on top. Add the peeled grapes, pecans and blue cheese. Drizzle a bit more of the dressing over this layer. Add a sprinkle of Maldon salt flakes to finish.