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Roquefort Pear Salad

Name: Roquefort Pear Salad
Total time: 10 min
Yield: 4
Cuisine: British
Ingredients: 1 head batavia or lettuce of your choice, shredded; 2 pears, cut into thin wedges; 150g roquefort, crumbled OR; 150g blue cheese crumbled; 2 ripe avocados, diced; 4 spring onions, sliced thin; 4 tbsp walnut oil OR; 4 tbsp olive oil; 4 tbsp balsamic vinegar; 1 tbsp wholegrain mustard; 2 cloves garlic, crushed; sea salt and freshly ground black pepper to taste; 100g roasted and salted almonds OR caramelised pecans made from the following ingredients; 100g pecan nuts; 4 tbsp or about 50g sugar; half teaspoon sea salt

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: 18/06/2010

Cuisine

British

Time

< 15 mins

Skill Level

Newbie

Serves

Courses etc.

Main Courses
Starters

You will need

Ingredient	Add
1 head batavia or lettuce of your choice, shredded	Awaiting stock	More products
2 pears, cut into thin wedges	Awaiting stock	More products
150g roquefort, crumbled OR
150g blue cheese crumbled	Awaiting stock	More products
2 ripe avocados, diced		More products
4 spring onions, sliced thin	Awaiting stock	More products
4 tbsp walnut oil OR		More products
4 tbsp olive oil	Available only in our Tollcross shop	More products
4 tbsp balsamic vinegar	Awaiting stock	More products
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	Awaiting stock	More products
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.