Method for the dressing:

Juice the lemon into a small bowl. Add the mustard and honey and whisk to combine. Gradually whisk in the oil, increasing the whisking at the end to emulsify the ingredients.

Method for the salad:

Quarter the pears length-ways and remove the core. Cut each quarter in half so you end up with 16 wedges. There’s no need to peel the pears.

Toss the greens with the vinaigrette until they are lightly coated. Add them to your plate, and then evenly distribute the pears over the top. Sprinkle with the crumbled blue cheese and walnuts. Serve immediately.

Andy’s Sugar Safe® Tips

To increase the protein content of this meal, serve as a side with lemon chicken.