Salad of Belgian endive, wagyu bresaola, pear and walnut dressing

Cut the pears in half, then cut 3 of the halves each into 12 thin wedges; keep the skin on if you wish.

Reserve the remaining half pear for later.

Heat a frying pan and add 1 tsp of the oil, the pear wedges and butter.

Lightly caramelise the pears for a few minutes on each side, season with a pinch of flake salt, tip the contents into a bowl and leave to one side.

In another bowl, whisk together the mustard, sherry vinegar and remaining oil.

Roughly chop the walnuts and peel and finely dice the remaining pear half.

Mix the walnuts and diced pear into the olive oil mix with a pinch of salt to finish the dressing.

Cut the base off the Belgian endive heads, peel off the individual leaves, cut into small pieces and add to the caramelised pears with the bresaola slices.

Spoon in the dressing and mix well. Neatly arrange on serving plates.