Pear and Blue Cheese Salad with Mustard Dressing

 6 small witlof leaves (or spinach leaves)

350g watercress, trimmed

2 small pears, halved, cored sliced thinly

1 cup coarsely chopped roasted walnuts

100g creamy blue cheese

Mustard Dressing

2tsp olive oil

1tbsp red wine vinegar

1tsp dijon mustard

1tsp light brown sugar

Make dressing

Combine ingredients and crumble blue cheese on top