Wicklewood's Pear and Roquefort Salad

• 3 ripe pears
• juice of half a lemon
• 6 ounces mixed salad leaves
• 6 ounces Roquefort cheese, crumbled
• 2 ounces hazelnuts, toasted and chopped
• 2 tablespoons hazelnut oil
• 3 tablespoons olive oil
• 1 tablespoon cider vinegar
• 1 teaspoon Dijon mustard
• seasoning

1. Peel, core and slice the pears and toss them in lemon juice.
2. Arrange the salad leaves on serving plates and arrange the pears on top.
3. Scatter the Roquefort and nuts over the salad.
4. In a screw top jar, mix the oils, vinegar mustard and seasoning.
5. Seal the lid and shake well.
6. Pour over the salad and serve immediately.

pears, lemon, mixed salad, cheese, hazelnuts, hazelnut oil, olive oil, cider vinegar, mustard, seasoning

Taken from www.food.com/recipe/wicklewoods-pear-and-roquefort-salad-442757 (may not work)