4 thick slices of a good quality walnut sourdough
120g blue cheese, crumbled
2 Packham* pears washed, cored and diced
1 small Spanish onion, finely diced
1 tbsp olive oil
1 bunch fresh chives, finely chopped
Freshly ground black pepper

1. For the salsa, place the blue cheese, pear, onion and chives into a large mixing bowl. 
   
   
2. Add the olive oil and season.
   
   
3. Toss lightly and set aside until required.
   
   
4. For the toast, brush the bread with olive oil.
   
   
5. Toast each side under a grill until lightly golden.
   
   
6. To serve, place one slice of walnut bread on each plate, top with a generous serve of the salsa and serve at room temperature.