3 ripe corella pears, cored, thinly sliced

1 bunch watercress, trimmed

50 g baby rocket leaves

50 g baby spinach leaves

250 g walnuts, toasted

¼ cup extra virgin olive oil

2 tablespoons balsamic vinegar

125 blue cheese, crumbled.

 

Combine the par watercress, rocket, spinach and walnuts in a bowl.

Drizzle over 2 tablespoons oil and half the balsamic vinegar.  Toss to coat.

Divide the salad among serving plates.  Top eiwh blue cheese.  Drizzle remaining

Oil and balsamic vinegar.