2 tablespoons white-wine vinegar
1/2 teaspoon Dijon-style mustard
1/4 cup olive oil
6 cups red- or green- leaf lettuce or a combination
of both, rinsed and shaken dry
1 large pear
1/4 pound Stilton, crumbled
handful of pecans, toasted lightly, cooled, and chopped
Whisk together the vinegar, mustard and salt and pepper in a small bowl, pour on the oil in a stream whisking all the while until the dressing is emulsified. In a bowl toss the lettuce with half the dressing and divide it onto 4 plates. Half and core the pear and cut it lenghways into thick slices. Arange a quater of the pear on each pile of salad, divide the stilton and pecans onto the 4 salads and drizzle the remaining dressing on top.