To make the dressing, place the lemon zest in a mini food processor with 25g (1oz) walnut pieces and whizz until finely chopped.
Add half the lemon juice, the walnut oil and water, then add the sugar and season. Whizz the ingredients together again to make a creamy dressing.
Slice and core the pears and squeeze over the remaining lemon juice to stop them turning brown. Arrange the lettuce leaves, pears and cheese on 6 small serving plates.
Scatter over the remaining walnuts and the spring onions. Drizzle with the dressing and season with ground black pepper.
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