Pear and Roquefort salad
Pear and Roquefort cheese is a classic combination, as the sweetness of the pears perfectly combine with the full flavour of the cheese. The texture and moisture of the pears together with the salad leaves also works really well with the strength of the cheese. Prepare the dressing in advance so that the flavours have time to marinate and mix fully.
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Pear and Roquefort salad recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 6 oz (170 g) of mixed salad leaves
- 6 oz (170 g) of Roquefort cheese
- 2 oz (55 g) of toasted hazelnuts
- 3 ripe pears
- lemon juice
For the dressing
- 3 tbsp of olive oil
- 2 tbsp of hazelnut oil
- 1 tbsp of cider vinegar
- 1 tsp of Dijon mustard
- Salt and pepper
Method
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- First of all prepare the dressing. Place all of the dressing ingredients into a bowl or a jar with a screw-top lid. Shake the jar vigorously to blend the ingredients or mix together with a fork.
- Wash, peel and core the pears. Cut into slices.
- Coat the pears with the lemon juice to stop discolouration.
- Arrange the mixed salad leaves on plates or on a serving dish.
- Place the pears on top of the leaves.
- Crumble the Roquefort and sprinkle over the salad.
- Place the hazelnuts into a food processor to chop or inside a plastic bag and crush with a rolling pin. Sprinkle over the salad.
- Drizzle with the salad dressing.
- Serve immediately.
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