Preheat oven to 325° F. Scatter walnuts on a rimmed baking sheet, roast for 7–10 minutes, tossing once, until golden brown. Let cool, then chop.
In a small bowl, whisk together olive oil, balsamic vinegar, and honey. Season with salt and pepper to taste.
Place the pear, fennel, and radicchio in a large bowl. Add the dressing and toss until coated.
Top with chopped walnuts, fennel fronds, and crumbled goat cheese.