1.Combine olive oil, red wine vinegar, dijon mustard and brown sugar in screw-top jar, shake well. Trim and separate leaves of 6 small witlof. Discard stems from watercress, quarter, core and thinly slice 2 small pears.
2.Place witlof, watercress and pear in large bowl with coarsely chopped roasted walnuts, add dressing, toss to combine. Divide salad among serving plates, sprinkle with coarsely crumbled creamy blue cheese.