For the salad, per person

• One ripe pear (would recommend Comice) sliced lengthways, about 1.5cm thick at the thickest part
• One stick of celery, roughly chopped into 0.5cm pieces
• One spring onion, roughly chopped into 0.5cm pieces
• A tablespoon of broken walnuts (shelled of course)
• Two heaped tablespoons worth of Rocquefort cheese, broken into 20 pence size pieces
• For the dressing
• The juice of half a lemon
• Three tablespoons of olive oil
• Half a teaspoon of grain mustard
• One teaspoon of runny honey
• Salt and pepper
• Also
• Light brown sugar
• Cinnamon powder (optional)
• A hefty knob of butter