Brush the baguette slices with a little oil, rub with the cut side of the garlic, then place on a baking tray

Bake for 10 minutes or until crisp and golden.

Toast the walnuts.

Spread some of the soy cheese on each crouton, then cook under a hot grill for 2-3 minutes or until hot.

Toss the mesclun, pears and walnuts in a bowl. Add the vinaigrette and toss through.

Plate and garnish with soy croutons.

Lime Vinaigrette
3 T soybean oil
2 T lime juice
1/4 c raspberry vinegar

To make the vinaigrette, whisk together the lime juice, raspberry vinegar and oil with coarse salt and fresh pepper.