Pear, stilton & walnut salad

THE WARMED HONEY DRESSING MAKES THIS A GLORIOUS STARTER

Serves 6

1 bag of rocket or mixed salad leaves 2 large, ripe pears 200g stilton 100g walnut halves 2 tbsp of fresh honey A handful of fresh thyme sprigs Black pepper, to serve

1 Evenly divide the bag of salad leaves between each of the six plates. Divide the pears into quarters and core. Cut each quarter into slices approximately 1cm thick and lay four in a star pattern on each plate, on top of the leaves.

2 Cut the cheese into six slices and place one in the middle of each plate. In a small saucepan, heat the honey and thyme (add the leaves and tops of sprigs, discarding the hard, lower stem) on a low heat until it’s runny.

3 Drizzle the warm dressing over the pears and cheese, and finish with freshly ground black pepper.

Cook’s note You can prepare the plates up to an hour in advance, but leave the dressing until the last minute so the honey is warm and melted.