Serves: 2 Preparation Time: 15 minutes Cooking Time: 5 minutes 1 tbsp lemon juice or vinegar (white, balsamic, herb infused etc) 3 tbsp olive oil ¼ tsp Dijon mustard Flaked salt, to taste Freshly ground black pepper, to taste ⅛ tsp garlic, minced 5 tbsp soft blue cheese (such as blue castello or blue brie) ½ cup flat leaf parsley 3 cups mixed baby rocket and spinach leaves 1 pear, cut into 8 wedges, skin left on (choose from Williams, Corella, Red Anjou, Buerré Bosc or Packham pears) ¼ cup walnuts, chopped METHOD Preheat a char grill pan on high. Wash all the salad leaves and spin, then place them in a large bowl. Add the nuts, and crumble all but 1 tablespoon of the blue cheese through the leaves, tossing all ingredients together. Melt the remaining tablespoon of blue cheese in a microwave for 30-60 seconds. Add the pear wedges to the char grill pan and char grill for a couple of minutes to brown. While the peas are grilling, make the dressing by placing the mustard, garlic, salt, pepper and vinegar or juice in a jar and shake vigorously to dissolve the salt and distribute the flavours before adding the oil. Add the oil and shake vigorously. Add the melted blue cheese to the dressing and shake well to combine. Add the pear wedges to the salad, then drizzle the dressing over and serve immediately.