Pear Salad with Blue Cheese by Nagi
Classic combination of ingredients, cheeseboard favourites transformed in salad form with the addition of pepper rocket lettuce! Ideal to serve as a starter, light lunch or as a side.
Equipment
- 1 Dry skillet
Ingredients
Ingredients
- 1 1/2 to 2 Pears juicy, or nashi pears or sweet apples
- 3/4 cup Walnuts whole, can substitute with almonds or pecans
- 120 g Rocket or arugula lettuce peppery
- 120 g Blue cheese like Roquefort, Gorgonzola, Stilton, creamy
- 1 1/2 tbsp Dijon mustard for tangy punch
- 1 1/2 tbsp Honey for sweet balance
- 1 1/2 tbsp Cider vinegar adds light acidity
- 1 1/2 tbsp Vegetable or olive oil for smooth dressing texture
- 1/4 tsp Salt
- 1/8 tsp Black pepper to taste
Instructions
Instructions
- Grab a dry skillet and toast your walnuts over medium heat for about 5 minutes. Let them cool down.
- In a small bowl, whisk together the Dijon mustard, honey, cider vinegar, and olive oil. Add salt and pepper.
- Toss rocket or arugula in a large bowl with the pears sliced thin.
- Crumble the blue cheese over the mixture and pour the dressing over it. Toss gently.
- Sprinkle the toasted walnuts on top before serving.
Notes
Blue cheese should be creamy but firm enough to crumble. Store leftovers in an airtight container.