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 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
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!