“These ingredients on their own are lovely, but combined they transform into something wonderful. Poach the pears the day before as they need time in the stock syrup. A great dinner party starter or served from a big bowl in the middle of the table.”

Serves 4
Cooking time: 20 minutes; prep time: 3 hours

INGREDIENTS

1 pear

2 tablespoons of blue cheese, I like Lanark Blue, diced into cubes

2 tablespoons Californian walnuts

Juice of half a lemon

2 tablespoons sugar

1 tablespoon rapeseed oil

2 heads of endive or chicory, leaves separated and washed

A few watercress leaves

A few radish slices

A dressing made by mixing walnut oil with grain mustard and honey

Salt and pepper

METHOD

Peel the pear and poach in water, a tablespoon the sugar and the lemon juice for about 20 minutes. Leave to cool. Once cool, cut into a dice.

To make candied walnuts, place the walnuts in a small pot and just cover with water and a tablespoon of sugar. Bring to the boil and cook for 5 minutes on a low heat. Let it sit for half an hour then drain the liquid away. Place on a tray to dry for a few hours, then fry in rapeseed oil until golden. This will take 2 to 3 minutes. Remove from the pan and allow to cool. Store in an airtight container.

To assemble the salad, add the pear, cheese, endive, watercress, candied walnuts, radish and a little dressing to a bowl. Season and mix. Serve on a plate with a drizzle of dressing around the edges. Enjoy at once.