2 ripe pears
1 teaspoon unsalted natural butter
1 teaspoon olive oil
3 cups of mixed lettuce leaves (rocket, watercress and baby spinach)
2 ounces of good-quality blue cheese (Gorgonzola is good)
2 tablespoons roasted walnuts
1 tablespoon lemon juice

Core and cut the pears into quarters. Then cut each quarter in half. Now heat the olive oil and butter in a non-stick frying pan and add the pears. Cook for approximately 2 minutes on each side until golden and soft. Season with a little pepper if desired.

In a large bowl place the lettuce leaves and toss with a little lemon juice, roasted walnuts and a little olive oil. Divide the salad between plates and place a couple of pieces of pear on each plate. Now top with a little crumbled blue cheese and serve.

Tip: To roast the walnuts simply place them in a non-stick pan over high heat for approximately 2 minutes. Tossing regularly.