Pear, Walnut and Blue Cheese Salad - serves 2
1 small tin pears in juice
Chicory or Little Gem lettuce (chicory is best but not always available)
Blue Cheese (I used Stilton)
Walnut halves
small tomatoes, quartered or halved depending on size
3 dessert spoons extra virgin olive oil
1 dessert spoon cider or white wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon runny honey
Arrange the chicory or lettuce on a plate.
Drain the pairs and cut into bite sized pieces and then sprinkle over the lettuce.
Cut the tomatoes and arrange around the plate.
Toast the walnuts by gently heating in a dry frying pan for a few minutes on both sides. Keep a close watch on them as they quickly burn.
Sprinkle over the salad.
Break up the blue cheese into small chunks and add to the salad.
Make the dressing by mixing the Dijon, honey, olive oil and vinegar together in a small jug and pour over the salad making sure you get plenty on the lettuce. You won't need salt in the dressing as the cheese is salty enough.
Enjoy!
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