Stilton, Pear and Walnut Salad

For the Mustard Dressing

1. Put the mustard, salt and vinegar into a food processor and blend. While blending, slowly pour in the oil until emulsified. Add a small splash of very cold water to help the ingredients combine. Serve.
2. The dressing will keep for 1 month in the fridge.

For the Salad

1. Preheat the oven to 160 °C (325 °F) and line a baking sheet with parchment paper.
2. Spread the walnuts out on the prepared baking sheet and cook in the oven for 8-10 minutes, or until just lightly toasted. Set aside to cool.
3. Slice the pears very thinly before combining with the salad leaves in a large bowl. Crumble the cheese into the salad. Coarsely chop or crush the toasted walnuts before sprinkling them into the salad as well. Add a litlle of the Mustard Dressing and toss the salad until combined. Serve immediately.