2 ripe juicy pears
1 tablespoon white wine vinegar
1 teaspoon grain mustard
6 tablespoons walnut oil
75g fresh Roquefort
Salt and freshly ground black pepper
Handful of fresh walnut halves, roughly crushed
Prepare the pears.
Peel the pears and core them. Sprinkle over a little of the lemon juice to stop them from going brown.
Make the dressing.
Put the vinegar and salt into a shaker and shake until the salt has dissolved. Add the mustard and walnut oil and shake again to emulsify. Shake again before using it to dress the salad.
Make the salad.
Slice the pears thinly and arrange them on four plates. Place the Roquette on the plates and scatter over the walnuts. Drizzle over the dressing and crumble the Roquefort over the salad. Season with a little black pepper.