Instructions: First make the coriander oil by liquidizing the olive oil and coriander together - after the coriander has been blanched in salt water and refreshed in ice cold water.

Next comes the walnut dressing, by adding the oil to the cream slowly and whisking. When all the oil is added, let down with white wine vinegar to taste and to pouring consistency. Finally season.

Into a deep mixing bowl place the rocket, baby spinach and frisee, add the cheese and nuts. Sprinkle in the herbs and season to taste.

Add 4 tbsp of walnut dressing and finally add the Asian pear, making sure the ingredients are handled carefully so as not to bruise the produce.

With the remaining pears, core them and sieve them into 1 cm slices and arrange on the plate.

Place a pastry ring over the pears and build the salad upwards to the desired height. Remove the ring carefully and drizzle a little walnut dressing round the plate. Cut through the dressing with your coriander oil and the salad is complete.

Note: Always pick and soak the salad leaves in salt water and leave for one hour. This cleans the leaves and makes them crisper.

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