Roquette and walnut salad and pear parmesan flakes

This is a contemporary salad which has actually been around for a long time now and we prepare it regularly as part of our cooking holiday in France. I think he has achieved the status of classics

 All you need to discuss any preparation is preparation, but the pears should be ripe and juicy - comice are perfect for this - and shaved Parmesan should be a fresh block (if you have none on hand, a good strong cheese as stilton or feta cheese well, but completely forget about using sawdust flavored dirty sock sold in pots, laughing labeled 'freshly grated Parmesan')

 If you want to make this a starter on a plate just add strips of ham, smoked duck breast or sauteed chicken livers 

 Serves four 

 Ingredients: 
2 ripe Comice pears juicy 
1 lemon
white wine vinegar 1 tablespoon
  Salt
1 tsp grain mustard  
 6 tablespoons walnut oil
 freshly ground black pepper
roquette handful
 handful of fresh nut halves, roughly crushed
 small block of fresh Parmesan cheese

Method: 
Peel the pears from the base, and spread with a little lemon juice to avoid turning brown.

Put the vinegar and a pinch of salt in a screw-top jar and shake until the salt has desolved. Add the mustard and walnut oil, then shake again to emulsify - the emulsion is maintained for ten minutes or so, but give it another move before using it to dress the salad.

Assemble the salad: Cut the pears lengthwise into thin segments and place them in four rustic dishes to serve with the roquette, then scatter the bruised walnuts. Drizzle with vinaigrette.

Using a potato peeler, shave Parmesan over the salad, then the 'dust' with a little black pepper.