Dressing:
1 1/4 tsp white wine vinegar
1/2 tsp Dijon mustard
salt and pepper
1/2 tsp superfine sugar, or to taste
2 tbsp walnut oil
1 1/2 tbsp light olive oil

2 small ripe pears, halved and cored
lemon juice (if desired)
1/2 cup walnut halves
4 oz (about 1 1/2 cups) salad greens (a mixture of watercress and Belgian endive)
4 oz Roquefort cheese, crumbled

1. Make the dressing by mixing together the vinegar, mustard, salt, pepper, and sugar. Slowly whisk in the oils and then check the seasoning.

2. Cut the pears into slices lengthwise. If you are not serving immediately, squeeze fresh lemon jiuce over them to prevent browning. Just before serving, toss all the ingredients together with the dressing.