Watercress Walnut Pear and Roquefort Salad drizzled in Linseed/Flaxseed Oil

This salad is simply delicious - serves 2 for lunch or keep it all to yourself! Toasting the walnuts really brings out their flavour and adds great depth to this recipe

Ingredients

55g walnuts
150g watercress
1 pear, peeled, cored and thinly sliced
85g Roquefort cheese

Dressing:

60ml crème fraîche
90ml The Linseed Farm linseed oil
25g Roquefort cheese, grated
salt
freshly ground black pepper

Method:

Toast the walnuts for 2-3 minutes. Whisk the dressing ingredients together in a jug.

Mix the walnuts, watercress and pear together in a large bowl. Toss in the dressing, and crumble the Roquefort over the top.