2 firm but ripe pears
2 handfuls wild rocket
150 grams bresaola or other cured meat such as prosciutto
150 grams blue cheese, sliced
½ cup walnuts, roasted
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
2 cloves garlic, crushed
sea salt and ground pepper
Preheat the oven to 200°C.
Cut the pears into quarters then cut each quarter in half.
Place on a lined baking tray and brush all over with oil and season.
Roast until just tender, turning once. Cool.
Dressing: Whisk all the ingredients in a bowl and season.
To serve: Arrange the witlof leaves, pears and rocket on plates. Top with the cheese and drape the bresaola amongst the leaves. Scatter over the walnuts then drizzle over the dressing and a grind of pepper.