To make the dressing place all the ingredients in a blender and mix. Season to taste.
To cook the vegetables, pour a little olive oil in a pan, add the carrots and parsnips, season and cook for 2 minutes, add the garlic, thyme and butter and cook for a further 2 minutes. Add the pears and cook for 2 minutes. Add the honey and vinegar and cook for a final 1 minute.
Pick out the thyme and garlic and place in a bowl. Add the chicory and watercress and gently mix.
To serve, Spoon the vegetables onto a plate and drizzle the Roquefort dressing on top.