Preparation time: 10 minutes
Cooking time: 15 minutes

2x85g bags watercress
2 tbsp sherry vinegar
4 tbsp cranberry juice
75g pack dried cranberries
75ml walnut oil
50ml groundnut oil
juice of 1 lemon
salt and freshly ground black pepper
4 ripe pears, halved and cored
180g gorgonzola picante
50g roasted hazelnuts, chopped

Preheat the grill to a moderate heat.

Heat the vinegar, cranberry juice and dried cranberries in a saucepan over a low heat until the cranberries have plumped up, then allow to cool.

Chop half the soaked cranberries and set aside. Place the remaining cranberries in a food processor with the walnut and groundnut oils, lemon juice and seasoning. Process until smooth.

Place some crumbled gorgonzola on top of the pear halves. Place under the preheated grill and cook until slightly coloured.

Toss the watercress in the cranberry dressing, and sprinkle over the roasted hazelnuts and reserved cranberries. Place the warm pear halves on top, drizzle over more dressing and serve.