Spinach and Pear Salad with Roquefort Dressing

For the spinach and pear salad, wash the spinach leaves and pat dry. Wash the pear, remove the core and either cut into thin wedges or small cubes, as desired.

For the dressing, mix all the ingredients together (chop the cheese a bit if necessary) and heat slightly to liquefy the Roquefort and chutney.

Pour the marinade over the spinach and pear salad and dress with a blob of mango chutney. If you want a little more bite, sprinkle chopped, toasted walnuts on top.

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