Prepare a simple dressing by mixing together 3 tbsp oil with 1 tbsp freshly squeezed lemon juice and season with salt and pepper.
Slice the pear and sprinkle with a little of the lemon juice to prevent it from browning.
Place a two portions of rocket in a bowl with the pear slices and coat lightly with the lemon oil dressing.
Unwrap the Gluten Free Bury Black Pudding and squeeze between your fingers to crumble into a rough irregular crumb.
Heat a small amount of oil in a frying pan until hot and add the Gluten Free Bury Black Pudding crumbs. Fry until crisp.
While the pan is still hot lightly toast the walnut pieces.
Dice the gorgonzola into cubes about the same size as the walnuts.
Arrange a handful of the dressed rocket and pear in the centre of a large plate and top with generous sprinklings of the cheese, toasted walnuts and Gluten Free Bury Black Pudding crumb.