Pear and almond salad with Stilton

Preparation

Halve and core the peas. Separate the leaves of the baby gem lettuce heads.

For the Dressing

For the Salad

And the rest...

1. 1 Heat the oven to 220°C/425°F/gas 7 (200°C for fan ovens).
2. 2 Whisk together the dressing ingredients and season to taste.
3. 3 Spread the almonds in an even layer on a baking tray. Drizzle over the honey and sprinkle with a little salt. Transfer to the oven for 5-7 minutes until caramelised.
4. 4 Remove from the oven, scrape onto greaseproof paper and leave to cool.
5. 5 Divide the lettuce and watercress equally among plates to serve.
6. 6 Slice the pear halves and add to the plates.
7. 7 Crumble over the Stilton and scatter with the nuts. Serve with dressing to drizzle over.