Put the chicory leaves into a salad bowl and add the watercress or salad leaves. Toss together.
Toss the pear slices in the lemon juice, then add them to the salad bowl. Mix the olive oil with any remaining lemon juice and a pinch of black pepper.
Break the Stilton into chunks and add them to the salad bowl. Sprinkle with the lemon dressing and the pomegranate seeds.
Cook’s tip: For canapés, fill chicory leaves with a few salad leaves, chopped pear, crumbled
Stilton and pomegranate seeds, then sprinkle with a little dressing.