• Mixed lettuce leaves (enough for 6 portions)
• 3 pears, finely sliced
• 150g Roquefort cheese, crumbled
• 1 ripe avocado, peeled, pitted and diced
• juice of 1 lemon
• 4 thinly sliced spring onions
• 1/4 cup white sugar
• 1/2 cup pecans
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 1/2 teaspoons white sugar
• 1 garlic clove, finely chopped
• 1 1/2 teaspoons whole grain mustard
• Salt and freshly ground black pepper, to taste

Cooks tip: If you are going to cut the pear and the avocado before assembling the salad, squeeze the juice of one lemon over the pears and the avocado to prevent it from discolouring.

In a pan over medium heat, stir 1/4 cup of sugar together with the pecans.

Continue stirring gently until the sugar has melted and the pecans are caramelized.

Carefully transfer nuts onto waxed paper. Allow to cool and break into pieces.

For the dressing, blend the olive oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt and pepper together.

In a large serving bowl, toss the lettuce leaves, sliced pears, crumbled blue cheese, avocado, and green onions.

In a large serving bowl, toss the lettuce leaves, sliced pears, crumbled blue cheese, avocado, and green onions.