Sweet pears, creamy blue cheese and crunchy pecans all combine in this tasty salad, drizzled with a tangy dressing which we also use in our Roasted Butternut Squash, Beetroot and Goats Cheese Salad recipe. Delicious!
Ingredients
For the salad
- 1 large pear (or 2 small ones)
- 100g of your favourite blue cheese - broken into bite sized pieces
- 100g rocket salad leaves
- 25g pecan nuts
- 10g butter
- 1 tbsp golden caster sugar
For the dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp runny honey
- 1/2 tsp wholegrain mustard
Directions
- Caramelise the pecans by melting the butter in a small pan, add the nuts and sugar, then stir for approximately 3 minutes to coat the pecans as the mixture caramelises.
- Remove the nuts onto a piece of baking paper, leave to cool slightly, then roughly chop into large pieces.
- Make the dressing by combining the oil, vinegar, honey and mustard. This is easiest done using a clean jar - place all dressing ingredients into the jar, replace the lid then shake.
- Arrange the rocket salad onto a serving plate.
- Top and tail the pear, then thinly slice - removing the core as you go. Place the pear slices on the rocket leaves, sprinkle the blue cheese and caramelised pecans over the top, drizzle with the salad dressing.
- Serve immediately.
Notes
To prevent the pear from going brown, prepare as much as the salad as you can before slicing the pear.
This salad makes an ideal lunch for 2 or a starter for 4 people.
