Directions

1. In a small bowl, toss pears with 2 tablespoons of the buttermilk to prevent flesh browning. Whisk the remaining buttermilk, the vinegar and a pinch each of salt and pepper in another small bowl until combined. Add chives.
2. Tear or chop leaves of both lettuces. Mix with watercress and cucumber. Arrange on serving plates and top with blue cheese and sliced pears. Drizzle a little buttermilk dressing over the top, serving the remainder separately.

Nutritions per serving: 94 calories, 4 g protein, 3 g total fat, 2 g saturated fat, 10 mg cholesterol,12 g carbohydrate, 3 g fibre.
Cook’s Tip: Mesclun, also called field greens, is a mixture of young salad leaves. The petals of edible flowers such as nasturtiums are sometimes included. Mesclun is sold loose or in packets from greengrocers and supermarkets. It’s an easy, quick option when making a salad.