Pear wash, dry, peel and seed boxes and cut into 8 slices. In a pan melt the butter, add the brown sugar and rosemary. Give the sugar to dissolve, stirring occasionally. Fry the pear slices until caramelized crust and gently lay them on a plate. Arugula wash and dry. Cheese cut into slices, walnuts optionally calcined. Prepare sauce: mix 1 tsp lemon juice, 1 tsp honey, 1 tbsp vinegar and 4 tbsp OHMS. On a platter lay the arugula, then slices of caramelized pears, cheese and nuts. Pour salad sauce.

This salad is best served a La carte and not on a dish.