A French bistro classic from ” Cook Simple” by Diana Henry. You can replace the walnuts with hazelnuts and the Roquefort with Cashel Blue or Gorgonzola.
Ingredients
- 2 small ripe pears halved and cored
- any light vinegar or lemon juice if needed
- 55 g walnut halves
- 100 g salad leaves a mix of watercress and white chicory
- 100 g Roquefort cheese crumbled
Dressing:
- 1 1/4 tsp white wine vinegar
- 1/2 tsp dijon mustard
- salt and pepper (plus more if you like, to taste at the table)
- 1/2 tsp caster sugar or to taste
- 2 tbsps walnut oil
- 1 1/2 tbsps light olive oil
Servings:
Instructions
- Make the dressing by mixing all the ingredients except the oils together. Slowly whisk in the oils and then check the seasoning.
- Cut the pears into slices lengthwise. If you are not serving immediately squeeze over fresh lemon juice.
- Just befor serving toss all the ingredients together with the dressing.
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