Roughly chop the walnuts. Heat 1 tablespoon of butter in a large frying pan. Roast the nuts in it while turning. Take out and let cool down.
Wash the pears, quarter them, remove the seeds and cut them into thin slices. Heat 2 tablespoons of butter in a frying pan. Sauté the pears in it while turning. Add honey and heat. Deglaze with vinegar and bring to the boil briefly.
Remove the pan from the heat and let the pears cool down in the stock.
Wash lamb's lettuce, spin dry and clean. Clean and peel beetroot and cut it into very fine sticks or grate it roughly. Cut cheese into small cubes.
Lift the pears out of the stock. Mix carefully with salad, beetroot and cheese cubes. Season pear stock with salt and pepper. Fold in the oil. Drizzle the marinade over the salad. Arrange on plates and sprinkle with chopped nuts.
Drink tip: dry white wine, e.g. Chardonnay.