- 2 tsp runny honey
- 4 tbsp extra virgin olive oil
- 1 tsp white wine vinegar
- 2 ripe, firm pears
- 300g rocket leaves
- 100g blue cheese, crumbled
- 50g walnut halves
- Combine the dressing ingredients.
- Core the pears and slice thinly, leaving the skin on.
- Combine the pears and remaining salad ingredients, pour over the dressing and serve.