Salad with Pears and Blue Cheese
Rinse and dry the lettuces. Rinse and halve the pears. Remove the seeds, and slice lengthwise. Toast the almonds in a dry pan until golden brown. Crumble or dice the roquefort cheese. For the vinaigrette, mix the walnut oil, vinegar, water, almond paste, and chopped chives. Season to taste with salt and pepper.
Mix the lettuces, pear slices, and the blue cheese. Divide onto 4 plates. Drizzle with the vinaigrette and garnish with the sliced almonds.