A salad of Cashel Blue cheese with chargrilled pears and spiced candied nuts

A selection of salad leaves. If possible, it should include curly endive and watercress.

For the spiced candied nuts:

75g (3oz) sugar

1/4 tsp freshly ground cinnamon

1/4 tsp freshly ground coriander

a pinch of freshly ground star anise

100g (3 1/2oz) walnut halves

For the dressing:

2 tbsp red wine vinegar

6 tbsp extra virgin olive oil, we use Mani or extra virgin organic olive oil from Greece

salt and freshly ground pepper

3-4 ripe pears depending on size (Bartlet or Anjou)

ripe Cashel Blue Cheese

For the garnish:

chervil sprigs