Toast the walnuts. Set a dry frying pan over medium heat and add the walnut halves in a single layer. Toast for 4 to 5 minutes, tossing every 30 seconds or so. You will know they are ready when they smell warm and nutty, and the skins look slightly blistered and glossy. Tip them straight onto a plate to cool, because they will keep cooking in the hot pan if you leave them.

Make the dressing. In a small jar or jug, combine the olive oil, vinegar, honey, Dijon mustard, grated garlic, salt and pepper. Shake or whisk vigorously for about 20 seconds until the mixture turns opaque and slightly thickened. Taste it — it should be bright, gently sweet and a little sharp at the back of your throat.

Prepare the pears. Halve, core and slice the pears into thin wedges, roughly 5 mm thick. As you go, drop the slices into a bowl with the lemon juice and toss gently. This keeps them pale and fresh-looking rather than turning brown at the edges.

Dry the rocket properly. Spin or pat the leaves completely dry. Wet leaves will slide the dressing straight off, leaving you with a watery bowl and bland salad. This step takes thirty seconds and changes everything.

Assemble. Tip the rocket into a large bowl, add the pear slices and drizzle over about three-quarters of the dressing. Toss gently with your hands, lifting from the bottom rather than stirring, until every leaf has a faint sheen.

Finish and serve. Scatter over the cooled walnuts, crumble the blue cheese on top, and add the cranberries or pomegranate if using. Drizzle the remaining dressing over the top, grind over a little extra pepper, and serve immediately while the walnuts still have a slight crunch.