Mix the pecans with maple syrup so that they are all evenly coated. Place on a baking tray covered with aluminium foil and leave to caramelise at 200 degrees C in the oven; watch out that they do not burn. Set aside.
Whisk olive oil, vinegar, orange juice, salt and pepper to a vinaigrette.
Peel oranges and remove as much of the white skin as possible. Cut the white stalk carefully out of the middle without cutting through the oranges. Cut oranges into slices.
Mix the lettuce in a large bowl with the vinaigrette. Stir in gorgonzola.
Place on plates and decorate each portion with 2-3 orange slices and sprinkle with some pecans. Serve immediately.