Melt the butter and add the honey to it. Dice the gorgonzola and put it in a blender along with the honey and butter mixture. Blend this mixture till it becomes creamy and green in color. Coat the tray with a ilm, ill it with the cream, and store it in the refrigerator for about 30 minutes. Turn over the terrine on a plate, get rid of the ilm, and cut the gorgonzola in thin slices. Serve it on a plate garnished with some balsamic vinegar glaze droplets and with some julienne cut veggies.