Cut your pears into slices and arrange on a baking sheet with the walnuts, drizzle over the maple syrup and bake in the oven at gas mark 5 for around 15 mins, taking care not to burn the walnuts. Meanwhile, arrange the mixed leaves, watercress, spinach and cherry tomatoes on the plate. Chop the chicory into quarters and grill for two minutes. Add to plate. To make the dressing whisk together a squeeze of lemon juice, one teaspoon mustard, two teaspoons vinegar, four teaspoons olive oil add salt and pepper to taste. When pear and walnuts are caramalised arrange them on the plate, crumble over the blue cheese, sprinkle with pomegranate seeds and drizzle with your dressing. I served this with a piece of buttered walnut loaf. Really quick and simple but quite impressive looking dish.