Cabbage, watercress, walnut, and chèvre salad

Ingredients

• ¼ cup olive oil
• 1 clove of garlic, peeled and bruised
• 1½ tbsp white wine vinegar
• 2 tsp wholegrain mustard
• 2 tsp walnut oil
• 500 gm white cabbage, finely shredded
• 1 beurre bosc pear, peeled, cored and cut into 1cm pieces
• 3 cups loosely packed watercress sprigs
• 75 gm walnut haves, roasted and coarsely chopped
• 50 gm soft young chèvre, crumbled