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Roquefort Pear Salad

Pears and roquefort are a classic combination, as they really go well together. Use any blue cheese if you can't get roquefort. Roasted or caramelised nuts are the final touch to give the salad a very pleasant crunch.

Posted by: kim
On:

Cuisine

British

Time

< 15 mins

Skill Level

Newbie

Serves

4

Courses etc.

Main Courses
Starters

You will need

IngredientAdd
1 head batavia or lettuce of your choice, shredded More products
2 pears, cut into thin wedges

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150g roquefort, crumbled OR
150g blue cheese crumbled

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2 ripe avocados, diced

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4 spring onions, sliced thin

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4 tbsp walnut oil OR More products
4 tbsp olive oil More products
4 tbsp balsamic vinegar

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1 tbsp wholegrain mustard More products
2 cloves garlic, crushed More products
sea salt and freshly ground black pepper to taste
100g roasted and salted almonds OR caramelised pecans made from the following ingredients More products
100g pecan nuts More products
4 tbsp or about 50g sugar

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half teaspoon sea salt More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • If making the caramelised pecans, start with that. Heat the pecans, the sugar and the salt together on medium heat, continuously stirring, until the sugar has melted and the pecans are coated in caramel. Transfer the caramelised pecans onto a sheet of baking paper to allow them to cool. Proceed with care, as the pecans will be very hot.
  • Make the dressing by whisking together the walnut or olive oil, balsamic vinegar, mustad and crushed garlic. Season with sea salt and freshly ground pepper to taste.
  • Finally, assemble by layering the shredded lettuce, pear wedges, spring onion slices, avocado cubes and blue cheese crumble in a large serving bowl. Pour the dressing over, top with roasted and salted almonds or caramelised pecan nuts and serve.

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