A pear and blue cheese salad from Nigel Slater. After adding the walnuts top the pan you shoul;d cook them only briefly- just enough to warm them. If you have walnut oil in the house use half olive oil and half walnut oil in the dressing.
A French bistro classic from ” Cook Simple” by Diana Henry. You can replace the walnuts with hazelnuts and the Roquefort with Cashel Blue or Gorgonzola.