Roquefort and Pear Salad
The pears, watercress and blue cheese are perfectly complemented by the subtle walnut oil dressing. Lightly toasted walnut pieces add crunch and extra flavour. Serve the salad with grainy wholemeal rolls for a temping lunch.
photo credit: shutterstock
Servings Prep Time Cook Time 4 servings 15 minutes 5 minutes
Servings Prep Time 4 servings 15 minutes
Units: Metric US Imperial
Stir the vinegar and mustard in a salad bowl and season with freshly ground black pepper. Gradually whisk in the oils, then stir in the poppyseeds. Set aside while you prepare the salad.
Lightly toast the walnut pieces in a small dry frying pan, stirring frequently until fragrant. Leave to cook. Add the red onion to the bowl and mix with the dressing. Quarter, core and slice the pears, leaving the skin on. Add to the bowl and gently toss so that the pears are well coated with the dressing. Add the watercress and most of the cheese and walnuts to the salad. Gently toss, then scatter over the remaining cheese and nuts, and serve immediately.
Variation / Tip: Other blue cheeses, such as stilton or Danish blue, work equally well here. As most blue cheeses are fairly salty, it isn't necessary to season the salad with salt.
Per serving: 383 calories, 10 g protein, 29 g fat (7 g saturated fat), 21 g carbohydrate (15 g sugars), 5 g fibre, 577 mg sodium