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.
| Servings | Prep Time | Cook Time |
| 4servings | 15minutes | 5minutes |
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| 5minutes |
Ingredients
- 1/2 cup walnut pieces
- 1 red onion thinly sliced
- 3 large ripe pears preferably red-skinned
- 3 3/4 cups watercress trimmed
- 120 g roquefort (or other blue cheese), crumbled
- Freshly ground black pepper
- Poppyseed Dressing
- 2 tsp red wine vinegar
- 1/2 tsp Dijon mustard
- Freshly ground black pepper
- 1 tbsp canola oil
- 1 tbsp walnut oil
- 2 tsp poppyseeds
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
Dressing
- 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.
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.
Recipe Notes
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
