Instructions: Trim the rocket leaves and drain them well before placing them in a large salad bowl.

Halve and core the pears before thinly sliced the flesh. Add the pear slices to the salad bowl with the crumbled blue cheese and roasted hazelnuts.

Whisk together the hazelnut oil and vinegars before adding salt and pepper to taste.

Drizzle the dressing over the salad then toss thoroughly to coat all the leaves with some dressing.

Serve heaped into salad bowls, making sure that every dinner has plenty of pear, nuts and blue cheese to balance the flavour of the leaves.

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