Serves 4-6

Prep time: 15mins

Serve salad on a large platter

4 large firm, ripe pears, washed and thinly sliced

50 g Stilton, crumbled

Rocket leaves

Roasted hazelnuts

For the mint vinaigrette

• 90 ml olive oil
• 3 tablespoons white wine vinegar
• 2 tablespoons finely chopped fresh mint
• 2 tablespoons finely chopped parsley
• salt and freshly ground black pepper
• ½ teaspoon mustard

To make the mint vinaigrette. Combine the olive oil, white wine vinegar, finely chopped mint and parsley in a mixing bowl. Season to taste with salt, freshly ground black pepper, and dry mustard. Whisk with a fork until well combined.

Peel, halve and core the pears. Thinly slice pears directly into the mint vinaigrette to prevent them discolouring and toss well until thoroughly coated.

To serve

To serve, arrange the pear slices on large platter on a bed of rocket leaves, and sprinkle with crumbled Stilton or blue cheese of choice. Sprinkle with roasted hazelnuts.