Arrange pear and onion on a baking paper lined oven tray, drizzle with 2 tablespoons oil and season to taste.

Roast at 180°C for 20 minutes, drizzle with honey and roast for a further 10 minutes, until tender and glossy. Cool slightly.

Season skin side of each duck breast and place skin side down into a dry frypan over medium heat. Cook for 4-5 minutes until fat has rendered and skin is golden brown, turn and brown the other side for 1 minute.

Transfer to a 180°C oven for 5-7 minutes, until medium-rare. Rest for 5 minutes before slicing each breast into 4 thick slices.

Arrange witlof, onion, warm pears and duck on a large serving platter. Whisk remaining oil, vinegar, mustard and extra honey together and pour over salad.

Flake cheese slices over the salad and sprinkle with fresh thyme.