Pear Salad with Blue Cheese and Rocket
This salad transforms cheeseboard favourites into a fresh dish, ideal as a starter, light lunch or a side. The combination of ripe pears, toasted walnuts and robust blue cheese sits atop dressed rocket. A light honey and mustard dressing lets the natural flavours shine, with the pear juice and cheese contributing to the overall taste. It serves 5 to 6 as a side dish.
Ingredients
- 1 1/2 - 2 pears (, any type, juicy and ripe (or nashi pears or sweet apples))
- 3/4 cup walnuts (, whole (sub almonds, pecans))
- 120g / 4oz rocket/arugula lettuce
- 120g / 4 oz roquefort, gorgonzola, stilton or other good blue cheese, (creamy but can be crumbled into chunks (Note 1))
- 1 1/2 tbsp Dijon mustard
- 1 1/2 tbsp honey
- 1 1/2 tbsp cider vinegar
- 1 1/2 tbsp vegetable or olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
Method
- Prepare the dressing by shaking all its ingredients together in a jar.
- Prepare the pears by halving them and removing the core. Place each half cut side down and slice into pieces 3mm / 0.12" thick.
- Toast the walnuts by spreading them on a tray and placing in a 180°C/350°F oven for 8 minutes or until fragrant. Leave some whole and break others in half.
- Place the rocket in a large bowl and toss it with 2 tbsp of the prepared dressing.
- To assemble, place one third of the dressed rocket on a serving platter. Top with one third of the pear slices, one third of the walnuts and one third of the blue cheese crumbled into chunks. Repeat this layering process two more times. Drizzle the remaining dressing over the salad just before you serve it.
Nutrition (per serving)
Sodium509 mg
Recipe details
CategorySide dish
