Roquefort toasts with peppered pears

Ingredients

• 2  just-ripe pears cored cut into 8
• 1 tsp mild olive oil 
• 2 servings peppercorns crushed (we used a mix of colours)
• 85 g roquefort 
• 5 tbsp whipping cream 
• 2 handfuls baby salad leaves 
• 1 slices from sourdough bread loaf toasted halved
• 1 tsp walnut oil 
• 2 tsp mild olive oil 
• 1.5 tsp red-wine vinegar (red or white)
• 0.5 tsp honey 

Equipment

• frying pan
• whisk
• mixing bowl
• ramekin
• wooden spoon

Directions

1. Heat a griddle pan until very hot, brush or toss the pears with a little oil, sprinkle with the crushed pepper, then griddle for 1-2 mins on each side until nicely striped.
2. Put the cheese into a mixing bowl, break it up a little with a wooden spoon, then beat it until almost smooth. Very softly whip the cream in a small bowl, then fold into the cheese and spoon into 2 small ramekins or pots.
3. Whisk the dressing ingredients together with some seasoning, turn the leaves in the dressing a few times to coat, then serve with the toasted sourdough, griddled pears and the cheese.