Apple,pear and goats cheese salad

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Whisk together 4tbsp walnut oil, 4tbsp mild olive oil, 3tbsp cider vinegar, 2tbsp clear honey and 1tbsp Dijon mustard.Season to taste.Lightly toast 150g pecans by tossing them in a dry,nonstick pan for a few min.Core and slice 2 cox's apples and 2 ripe pears and toss in the dressing.Break 2 x 150g of goats cheese into small pieces and gently toss with a 70g bag of wild rocket.Add the fruit and dressing and the toasted pecans.Serve.

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