Instructions

1. Mix the apple juice with the oil and the chopped chives. Season with salt and pepper.
2. Peel and core the pears, then slice them thinly. Drizzle the dressing on top of them.
3. In a saucepan fry the walnut kernels without oil, until aromatic. Set aside then chop roughly.
4. Rinse the watercress leaves and drain thoroughly.
5. Sprinkle the leaves on plates, arrange the pear slices, then sprinkle the walnut and crumble the cheese on top. Drizzle the dressing over.