First Step: Prepare the Dressing In a small bowl or jar, combine 1½ tablespoons Dijon mustard, 1½ tablespoons honey, 1½ tablespoons cider vinegar, 1½ tablespoons vegetable or olive oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Whisk or shake vigorously until all ingredients emulsify into a smooth, well-blended honey mustard dressing.

Second Step: Prepare the Pears Halve each ripe pear and carefully scoop out the cores. Slice the pears into approximately 3 mm thick slices, maintaining a gentle curve to preserve texture and shape. To prevent browning if you’re not serving immediately, lightly drizzle the slices with fresh lemon juice.

Third Step: Toast the Walnuts Preheat your oven to 350°F (180°C). Spread the walnuts on a baking sheet and toast them for about 8 minutes until fragrant. For contrasting textures, leave some walnuts whole and break others into halves or smaller pieces.

Fourth Step: Dress the Rocket Place the rocket (arugula) in a large bowl and lightly toss it with about 2 tablespoons of the prepared honey mustard dressing. This helps control moisture since pears and cheese will release juices during layering.

Fifth Step: Layer the Salad On a serving platter, arrange a third of the dressed rocket. Scatter one-third of the pear slices, toasted walnuts, and crumbled blue cheese over the greens. Repeat this layering two more times to build a visually appealing, well-balanced salad.

Final Step: Drizzle and Serve Drizzle the remaining dressing evenly over the top just before serving. Optionally garnish with extra chopped walnuts or pear slices for aesthetics and texture. Serve immediately to enjoy the crisp, fresh textures and vibrant flavors.