You will need
½ cup (50 g) pecan nuts, roughly chopped
1 small head of Iceberg lettuce, cut into 4 thick slices across the core
Ina Paarman’s Creamy Blue Cheese Dressing
1 red skinned pear, unpeeled, pipped and cut into fine slices
50 g blue cheese, crumbled
Toast the nuts briefly in a non-stick pan just to crisp them. Leave to cool.
Place one round slice of iceberg lettuce on each of the 4 medium sized plates.
Drizzle a generous amount of Blue Cheese Dressing over.
Top with pear slices, crumbled blue cheese and toasted nuts.