Friday, 19 October 2012

Pear, Walnut and Blue Cheese Salad

A few weeks back, I bolted to France avec famille for a long weekend with the intention of avoiding turning 30. Sadly, I didn't manage to avoid getting older, but by way of compromise I was well and truly spoiled. Despite coming down with a cold, I was taken out for a fantastic lunch at Beffroi Tentations in St Antonin Noble Val ahead of a magnificent dinner where my sister, mother and husband all took turns to produce a course.

This was my sister's course and was an absolute treat: crisp, autumnal pears, creamy Saint Agur and nutty, bitter walnuts. She used Saint Agur, but any blue cheese would work depending on your tastes - a pungent Roquefort or creamy Dolcelatte would both be delicious. As there's no cooking involved, it's very easy to put together. Perfect when you're a little short of time but still want to impress!



Ingredients (serves 4):
For the salad:
100g rocket
100g seedless grapes, cut in half
50g crushed walnuts
50g Saint Agur, crumbled
2 ripe Williams pears

For the dressing:
2 tbsp olive oil
2 tbsp red white vinegar
1 tsp honey
1 tsp wholegrain mustard

Method:
Divide the rocket between four salad plates. Scatter the grapes over the rocket and then sprinkle over the crushed walnuts and crumbled Saint Agur. Make sure you have a reasonably even balance of all three ingredients.

Peel the pears, slice in half and remove the core. Slice it into 5mm slithers and place half a pear on each salad.

Mix up the dressing and drizzle over your salad. Easy as, well, salad!

1 comment:

  1. Hello!

    I just would like to give a huge thumbs up for the great info you have here on this post. I will be coming back to your blog for more soon.

    Man and Van Guildford

    ReplyDelete