2 nearly soft pears
100g walnuts, halved
2-3 tablespoons extra virgin olive oil
2-3 tablespoons honey
200g blue cheese
3-4 sprigs fresh thyme, picked
A few handfuls of salad leaves
Flaky sea salt and ground pepper
Prepare the plates.
Arrange the salad leaves on four plates.
Prepare the pears.
Quarter the pears and core them. Cut each quarter into two or three slices and arrange them on top of the salad leaves.
Dress the pears.
Break the cheese into chunks and sprinkle over the pears. Scatter over the walnuts and drizzle over with honey. Drizzle over a good amount of olive oil and finish with a scattering of thyme and season.
Serve with coarse-textured bread, toasted.