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Pear, blue cheese and Walnut Salad

Pear, blue cheese and Walnut Salad

A fresh Pear, blue cheese, and Walnut salad perfect for Autumn/Winter meals.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salads
Cuisine British
Servings 4 servings
Calories 584 kcal

Equipment

  • Frying Pan
  • Salad bowl
  • Whisk

Ingredients
  

  • 100 g Walnuts
  • 1 Tablespoon White Sugar
  • 250 g Fresh Salad Leaves a mixture of Spinach, Rocket and Watercress or other bitter Winter salad leaves
  • 4 Ripe Pears peeled, cored and quartered
  • 150 g Stilton or Creamy Blue Cheese
  • 4 Tablespoons Olive Oil for the dressing
  • 1 Tablespoon Cider Vinegar for the dressing
  • 0.5 Tablespoon Dijon Mustard for the dressing
  • 1 Tablespoon Maple Syrup for the dressing
  • Sea salt to taste
  • Freshly ground black pepper to taste

Instructions
 

  • Place the walnuts in a dry frying pan set over a low to medium heat. When toasted and golden, add the sugar and swirl the pan until the sugar melts and the nuts are coated. Quickly tip them out on a plate and allow to cool.
  • Make the dressing by mixing olive oil, vinegar, mustard, and maple syrup in a bowl. Season with salt and pepper. Add the salad leaves and mix until coated.
  • Add the pears to the salad, crumble over the blue cheese, and add the walnuts. Serve immediately.

Notes

This salad needs to be eaten as soon as it has been made, but the candied walnuts could be made up to five days in advance.

Nutrition

Serving: 4servingsCalories: 584kcalCarbohydrates: 41gProtein: 15gFat: 43gSaturated Fat: 12gPolyunsaturated Fat: 30gCholesterol: 33mgSodium: 662mgFiber: 9gSugar: 26g
Keyword blue cheese, light meal, Pear, salad, Side Dish, Walnut
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