Grill or bbq the lamb for 4 minutes each side until browned and cooked as desired. Set aside to rest.

Combine the washed salad leaves, cherry tomatoes, onion, and bean shoots onto salad plates. Top with nashi, sliced lamb, parsley and blue cheese.

Combine orange juice, mustard and dressing in a jar, shake to combine. Drizzle over salad, and serve.