Preheat the oven broiler. Rub the pork belly with half of the olive oil and all of the salt. Cook in the oven for 20–30 minutes or until golden brown and crispy.

Meanwhile, roughly chop the walnut halves.

Heat a pan over medium-high heat and add the water and stevia. Wait for the stevia to dissolve and then add in the roughly chopped walnuts. Cook for approximately 5 minutes, until the liquid has thickened and caramelized on the nuts. Carefully tip the nuts onto a tray to cool.

Chop the bleu cheese and pear into bite-sized pieces and set aside.

Prepare the vinaigrette by adding the mustards, white wine vinegar, and remaining olive oil to a small bowl. Whisk or mix with a fork until thickened and well combined.

Remove the crispy cooked pork belly from the oven and let cool. Slice into bite-sized pieces.

Toss the salad greens with the vinaigrette and top with the sliced pork belly, candied nuts, blue cheese, and pear. Enjoy!