Pär-, dadel- och valnötssallad med krämig stiltondressing

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1. 1
   Cut the pear quarters into thin slices and toss in a bowl with the lime juice to help protect their natural colour. Blend the crème fraîche with half the stilton, ginger syrup to taste, and enough water (3-4 tbsp) to give a smooth, thick coating consistency. (Don’t add too much water or it may separate.)
2. 2
   Scatter the pear slices over six serving plates and follow with the walnuts, dates and remaining cheese. Can be prepared to this stage up to an hour ahead.
3. 3
   Drizzle each salad with a little of the dressing and some walnut oil. Season with a grinding of pepper – you shouldn’t need salt, as the cheese is salty. Mix the salad leaves and watercress very lightly with just a bit more dressing – some leaves should be touched by the dressing, some untouched. Gently pile the leaves on top of each salad.