Blue cheese and pear

One way to use dandelion leaves or any other bitter salad leaf (such as chicory or rocket) is as a base to a wonderful and simple salad of blue cheese and pear. It's a seemingly unusual combination but think of how well apple and cheese goes together, or brie and grape. Give it a go and you'll be surprised.

Blue cheese, walnut and pear salad

Quarter and core the pears, then cut each quarter into two or three slices. Arrange on top of the leaves. Break the cheese into chunks and scatter over the pears, along with the walnuts. Trickle honey over each portion, then a good trickle of olive oil. Finish with a scattering of thyme and seasoning. Serve with toasted, coarse-textured bread such as ciabatta.