Ingredients

2 x 200 g bags crispy salad leaves
4 ripe but firm pears, quartered, cored and sliced
75 g (3 oz) Danish Blue cheese, crumbled
Zest and juice of ½ lemon
1 tbsp poppy seeds

Divide leaves between four plates and top with pear and cheese. Whisk together lemon zest and juice with poppy seeds, a pinch of sugar, 1 tbsp oil and a little salt and pepper. Drizzle over salad.

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