20 mins 6 Put 80g sour cream, the juice of ½ lemon and 1 tsp Dijon mustard in a large bowl. Grate over 1 garlic clove and mix. Stir through 100ml double cream. Add 140g crumbled blue cheese.

Add the shallots, mustard, and vinegar to a bowl and mix ... and toss in a bowl with lemon juice. Add the lettuce, cheese, walnuts, and pears to a large bowl, and toss together with the vinaigrette.