Honey-roasted pear, hazelnut and blue cheese salad

Cooking Salads Honey-roasted pear, hazelnut and blue cheese salad

Detailed step-by-step description of how to cook the dish "Honey-roasted pear, hazelnut and blue cheese salad". Try it by all means

Lables: Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 180°C. Line an oven tray with baking paper. Place the pears on the oven tray. Drizzle with honey. Bake in preheated oven, turning occasionally, for 15 minutes or until tender and caramelised. Remove from oven and set aside to cool.
  2. Arrange the witlof, blue cheese, hazelnuts, chives and pears on a large serving platter. Combine the vinegar and oil. Season to taste with salt and pepper. Drizzle over the salad and serve immediately.

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4 beurre bosc pears, cored, cut into wedges
2 tbsp honey
4 witlof, leaves separated
200g ash-coated blue cheese, thinly sliced
1/2 cup toasted hazelnuts, coarsely chopped
1/2 bunch chives, cut into 2cm lengths
2 tbsp sherry vinegar
2 tbsp hazelnut or olive oil

Adv

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