Select ripe pears when making this salad tossed with walnuts and Roquefort cheese.
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2 tablespoons olive or vegetable oil
1 tablespoon red wine vinegar
1 teaspoon Dijon-style mustard
1/4 teaspoon coarsely ground pepper
2 medium ripe pears, sliced 1/4-inch
2 tablespoons crumbled Roquefort cheese
2 tablespoons chopped fresh parsley
2 tablespoons coarsely chopped walnuts
Stir together oil, vinegar, mustard and pepper in medium bowl.
Add all remaining ingredients; toss to coat.