This hot cheesy sauce makes a wonderful dressing for a crunchy fresh salad. It is important to drizzle the dressing over just before serving otherwise the salad will become soggy.

Cut the crusts off the bread then cut into 1cm cubes. Heat the oil in a small pan and gently fry the bread cubes until golden and crisp. Drain onto absorbent kitchen paper.

Rinse the pears and pat dry, cut into quarters and remove the core then cut each quarter into thin wedges. Place in a large bowl and toss with the lemon juice. Add the pecan nuts and watercress and toss well.

Divide between 4 serving plates and scatter the croutons over the top.

For the dressing, crumble the cheese into a small pan and stir in the crème fraiche, heat gently stirring continuously until cheese melts and you have a creamy smooth sauce.

Drizzle over the 4 salad plates and serve at once.