3 ripe pears, cored, thinly sliced

1 bunch of watercress

2 ounces baby rocket leaves

2 ounces baby spinach leaves

8 ounces walnuts

¼ cup extra virgin olive oil

2 tablespoons balsamic vinegar

4 ounces Blue cheese cut into pieces

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

Mix the virgin olive oil and balsamic vinegar together and mix half into the salad.

Top with the blue cheese and drizzle the remaining oil and vinegar over the salad.