Pear Salad with Blue Cheese and Rocket
Classic combination of ingredients, cheeseboard favourites transformed in salad form with the addition of pepper rocket lettuce!Ideal to serve as a starter, light lunch or as a side for a main that's not too rich.We go light on the dressing here because the blue cheese and juice from the pears a
Foto: RecipeTin Eats
Ingredients
- 1 1/2 - 2 pears (, any type, juicy and ripe (or nashi pears or sweet apples))
- 3/4 cup walnuts (, whole (sub almonds, pecans))
- 120 g / 4oz rocket/arugula lettuce
- 120 g / 4 oz roquefort, gorgonzola, stilton or other good blue cheese, (creamy but can be crumbled into chunks (Note 1))
- 1 1/2 tbsp Dijon mustard
- 1 1/2 tbsp honey
- 1 1/2 tbsp cider vinegar
- 1 1/2 tbsp vegetable or olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
Steps
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Dressing: Shake Dressing in a jar.
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Pears: Halve then scoop out core. Place cut face down and slice into 3mm / 0.12" slices. (Note 2)
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Walnuts: Spread on tray and toast in a 180°C/350°F oven for 8 minutes or until they smell nutty. Leave some whole, break some in half with hands.
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Dress rocket: In a large bowl, toss rocket with 2 tbsp Dressing.
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Assemble: Pile 1/3 rocket on a platter. Scatter with 1/3 pears, 1/3 walnuts, 1/3 blue cheese crumbled into small chunks. Repeat twice more. Drizzle with remaining Dressing just before serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (10% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| - 2 pears | 0.5 | - | - |
| walnuts | 0.75 cup | - | - |
| / 4oz rocket/arugula lettuce | 120 g | Rp 16.000/kg | Rp 1.920 |
| / 4 oz roquefort | 120 g | - | - |
| Dijon mustard | 0.5 tbsp | - | - |
| honey | 0.5 tbsp | - | - |
| cider vinegar | 0.5 tbsp | - | - |
| vegetable or olive oil | 0.5 tbsp | - | - |
| salt | 0.25 tsp | - | - |
| black pepper | 0.125 tsp | - | - |
*Estimated market prices, may vary by region
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