Autumn Salad with Pear and Walnuts

For the dressing

• 2 tsp Dijon mustard
• 1 tsp honey
• 3 tbsp white wine vinegar
• 1 tbsp orange juice
• 100 ml olive oil
• 3 tbsp cream
• Salt and pepper from the mill
• 1 pinch cayenne pepper

For the salad

• 4 handfuls of autumnal salad leaves (e.g. kale, mizuna, wild rocket, endive, baby leaf mixture)
• 2 pears
• 80 g chopped walnuts (roasted)