Roasted pears with blue cheese and salad

In a bowl, mash the cheese well.
Season to taste with freshly ground black pepper.
Grease an ovenproof dish with olive oil.
Core the pears with an apple corer, then peel and cut in half lengthwise.
Brush with lemon juice to avoid discolouration.
Arrange the pears in the dish, cut sides up, and stuff the cavities with the cheese.
Bake in a preheated 200 °C oven until the pears are lightly cooked and the cheese is bubbling.
Whisk togeether the vinegar and oils and season to taste.
Combine the rocket, salad leaves and hazelnuts in a mixing bowl.
When ready to serve, dress the salad and arrange on eight small plates.
Top with half a cheese-filled pear and serve immediately with melba toast.
TIP:This dish is equally good served cold. Cook the pears as indicated, omitting the cheese. Place the pears on the salad and top with crumbled cheese.