Method

• Cut the pears into quarters and remove the core with a knife
• Heat a griddle pan (or frying pan if you don’t have one) and set to a medium/high heat
• Place the pears in the pan flesh side down and fry until beginning to brown
• Turn the pears colouring both flesh sides of each piece and then set aside
• You want the pears to brown without going too soft
• Toast the walnuts in a fry pan until fragrant
• Tossing frequently to avoid burning
• Set aside
• Cut or crumble the cheese into small pieces
• Set aside
• Place the kale leaves in the bowl you intend to serve on
• Toss the kale with the pears and walnuts
• In a small bowl, whisk together the olive oil, vinegar, honey and leaves from one of the sprigs of thyme
• Season with salt and pepper
• Pour the vinaigrette over the salad until coated but not drowning (you will have some left over)
• Store this in the fridge for later
• Dress this salad a moment before serving; the kale will wilt if it sits in the dressing too long
• Top with the crumbled blue cheese and leaves form the remaining sprig of thyme