Stilton & Pear Salad Recipe

2 tbsp. white wine vinegar
1/2 tsp. Dijon-style mustard
1/4 c. olive oil
6 c. red or green leaf lettuce, rinsed and spin dry
1 lg. red Bartlett pear
1/4 lb. Stilton cheese (crumbled)
1/2 c. pecans, toasted lightly, cooled and chopped

In a small bowl whisk together the vinegar, mustard, salt and pepper to taste. Add oil in a stream, whisking, and whisk the dressing until it is emulsified. In a bowl, toss the lettuce with half the dressing and divide salad among 4 plates. Halve and core the pear and cut it lengthwise into 1/4 inch slices. Arrange 1/4 pear slices decoratively on each plate, divide the Stilton and pecans among the salads and drizzle remaining dressing on top