Dressing:

4 tbsp walnut oil
4 tbsp lemon juice
1 tsp Dijon mustard
Salt and freshly ground black pepper

Serves 4

1 Put the whole peeled pears into a large saucepan with the red wine, sugar and pared lemon zest. Heat and simmer without a lid for about 30 minutes, turning the pears often. Leave the pears to cool in the reduced cooking liquid.
2 Mix together the spinach, watercress and rocket and arrange on 4 serving plates. Slice the pears into halves or quarters, removing the cores. Arrange on the plates and crumble the Stilton over them. Share the walnuts between the plates.
3 Make the dressing by mixing together the walnut oil, lemon juice, mustard and seasoning. Sprinkle over the salads and serve at once with a little reduced cooking liquid spooned over the pears.

Cook's tip: If you prefer, use white Stilton, Wensleydale or Caerphilly cheese.