110g/4oz chicory, leaves separated
6 small Conference pears, halved and cored
2 red onions, peeled, cut into 8 wedges each
8 sprigs fresh thyme
110g/4oz watercress, picked
salt and freshly ground black pepper
50g/2oz soft dark brown sugar
6 tbsp olive oil
2 tbsp olive oil
1陆 tbsp red wine vinegar
110g/4oz walnuts out of their shells, toasted
6 tbsp walnut oil
75g/3oz butter, at room temperature
50g/2oz Roquefort cheese, crumbled