Blue cheese and pear salad with walnut dressing

Cooking Salads Blue cheese and pear salad with walnut dressing

Dont save sweet seasonal pears just for dessert - they are delicious in this crispy side salad too.

Lables: Vegetarian Egg free Fish free Shellfish free
  1. Preheat oven to 180°C. Place the walnuts on a baking tray. Bake in preheated oven for 6-8 minutes or until toasted. Remove from oven.
  2. Place the bread on a baking tray and drizzle with 1 tablespoon of the oil. Bake in oven for 5 minutes or until crisp. Remove from oven and set aside for 5 minutes to cool. Break into large pieces.
  3. Place the vinegar, mustard and remaining oil in a screw-top jar and shake until well combined. Taste and season with salt and pepper.
  4. Place the rocket, pear, onion, cheese, walnuts and croutons in a large serving bowl. Drizzle with dressing and gently toss to combine. Serve immediately.

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100g walnut halves
1/2 x 30cm baguette , cut crossways into 2mm-thick slices
60ml avocado oil
2 tbsp raspberry vinegar
1 tbsp wholegrain mustard
Salt & freshly ground black pepper
2 bunches rocket, ends trimmed, washed, dried
2 just-ripe red anjou or corella pears, cored, thinly sliced lengthways
1 red onion, halved, thinly sliced
1 x 150g pkt blue cheese , crumbled

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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