Bag of mixed leaf salad
Small handful of pine nuts
Extra virgin olive oil
50 grams of blue cheese (I used English Stilton)
Pre-heat oven to 180 degrees. Put pine nuts onto a baking tray and lightly spray with olive oil. Toast for about 5-10 minutes or until deep yellow or light brown.
While the pine nuts are being toasted, core and slice the pears. Mix with the salad leaves and drizzle olive oil on top. Crumble cheese into the salad. Add toasted pine nuts and toss.
Serve at room temperature.