STILTON SALAD WITH PEAR & WALNUT

Serves 4

● 100g (3½oz) walnuts

● 1tbsp honey

● 2 large, ripe pears

● 1 lemon (save a squeeze for the pears)

● 1 head of dolce verde or Romaine lettuce

● 2 chicory heads

● 150g (5½oz) Stilton, roughly crumbled For the dressing

● 1tbsp grain mustard

● 1tbsp honey

● 1tbsp walnut oil

● 2tbsp olive oil

● 1tbsp red wine vinegar

● Salt and freshly ground black pepper

Preheat the oven to 180°C/fan 160°C/gas 4. Spread the walnuts onto a baking tray and drizzle the honey over. Roast for 10 minutes, until pale golden. Mix the ingredients for the dressing together. Season.

Core the pears and cut into long slivers. Squeeze over a little lemon juice, to prevent browning. Separate the chicory and lettuce leaves and tumble in a bowl. Add the pears, crumble the Stilton over and scatter with the walnuts. Drizzle with the dressing, season and serve.

COOK’S TIP You can use apples and other nuts if you prefer.