If using dried nuts, toast them; fresh hazels or cobnuts can be used as they are or fried lightly in a little olive oil with a sprinkling of flaky sea salt. Chop the nuts roughly.

Core the pear and slice thinly. Divide the slices between two plates. Scatter on the nuts and then dot with ricotta. Trickle the oil, honey and vinegar on top, and finish with a few grinds of black pepper.