Traditional Dorset Blue Vinny & Pear Salad

Peel and core firm, ripe pears and slice them into wedges.

Arrange a bed of mixed salad leaves, such as rocket or watercress, in a bowl.

Place the pear wedges over the leaves.

Crumble generous amounts of Dorset Blue Vinny cheese over the top.

Scatter with toasted walnuts for crunch.

Whisk together rapeseed oil, cider vinegar, and a touch of honey for the dressing.

Drizzle the dressing over the salad just before serving.

A sophisticated pairing of local orchard fruit and iconic regional cheese.