Rocket, pear and caramelised walnut salad

To make the dressing, mix together the juice of 1 lemon, 40ml runny honey, 30ml olive oil, and salt and freshly ground black pepper to taste. Set aside. Melt 50ml sugar in a frying pan and once it is a caramel colour, add the walnuts. Pour onto a lightly oiled working surface and allow to cool. Cut 3 pears into quarters and lightly grill on a griddle pan. Serve the pears with fresh rocket, a slice of blue cheese or Camembert and the caramelised walnuts. Drizzle with the dressing and scatter with a few sesame seeds.