Jerusalem artichoke, pear and blue cheese salad

Sweet pears, creamy blue cheese and fresh Jerusalem artichokes make this gourmet salad very appealing.

Recipe «Jerusalem artichoke, pear and blue cheese salad» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 1 lemon, juiced, 300g Jerusalem artichokes, 2 witlof, 2 cups firmly packed small flat-leaf parsley leaves, torn, 1/4 cup chopped mint leaves , 1 tbsp Dijon mustard, 2 tsp sherry or red wine vinegar, 1 tsp honey , 80ml extra virgin olive oil, 1/2 small eschalot, finely chopped, 2 anchovies, finely chopped, 1 1/2 tbsp capers, coarsely chopped, 4 small pears, washed, 100g blue cheese, crumbled.

Ingredients:

• 1 lemon, juiced 
• 300g Jerusalem artichokes 
• 2 witlof 
• 2 cups firmly packed small flat-leaf parsley leaves, torn 
• 1/4 cup chopped mint leaves 
• 1 tbsp Dijon mustard 
• 2 tsp sherry or red wine vinegar 
• 1 tsp honey 
• 80ml extra virgin olive oil 
• 1/2 small eschalot, finely chopped 
• 2 anchovies, finely chopped 
• 1 1/2 tbsp capers, coarsely chopped 
• 4 small pears, washed 
• 100g blue cheese, crumbled 

Instructions

1. Add half the lemon juice to a small bowl of water. Peel artichokes, then, using a mandolin or vegetable peeler, shave them into thin strips, transferring them to acidulated water as you go.
2. Cut 3cm from tips of witlof, then thinly slice remaining witlof. Combine both in a bowl with parsley and mint.
3. For dressing, whisk together mustard, sherry and honey in a small bowl. Gradually whisk in oil. Stir in eschalot, anchovies and capers. Season with sea salt and freshly ground black pepper.
4. Cut pears into thin slices, removing any seeds, then coat with remaining lemon juice.
5. To serve, drain artichokes and combine with salad ingredients. Add dressing and toss gently to combine. Divide salad among plates, top with a small pile of drained pear slices, then crumble over a little cheese.