You can serve this dish as a first course, between the main course and dessert (instead of a cheese platter), or as a light dessert.

1. Peel the pears and slice into rounds about 10 mm (3/8") thick. 
2. Coarsely crumble the roquefort cheese. 
3. Reassemble the pears, alternating pear slices with layers of roquefort. 
4. Place on a plate and drizzle with a little vinaigrette. 

Lamb's lettuce (mâche)

1. Rinse the lamb's lettuce quickly under water, then dry in a salad spinner. 
2. Toss the lamb's lettuce in a bowl with the vinaigrette and arrange attractively around the pears.