For the Roquefort pâté, finely chop the shallots and thyme, mash the Roquefort with a fork and mix it all together with the crème fraîche and cream cheese. Pour the cheese mixture into serving dishes and refrigerate for 2 hours.
Cut the pears in half, cut out the core and cut them open in a fan shape. Immediately sprinkle with a little lemon juice to prevent browning.
Mix a vinaigrette of oil, vinegar, pepper and salt and toss the lettuce leaves through.
Arrange the lettuce on plates. Place a pear fan on the edge of each and decorate with cranberries.
Carefully slide the cheese out of the mold and serve the Roquefort pâté on the leaf salad.