Starters & Light meals

Roasted pear, blue cheese & walnut salad

4
Easy
20 minutes
10 minutes

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Ingredients

Method
  • 1 packet of Woolworths pillow pack rocket or watercress, rocket, mizuna mix
  • 6 Woolworths Forelle pears
  • 1 150g pack of Dalewood Wineland Blue Camembert
  • 100 g walnuts, or pecan nuts if preferred, toasted
  • 100 ml extra virgin olive oil
  • 25 ml rice wine vinegar
  • Verlaque sundried Turkish fig balsamic or a balsamic reduction
  • salt & pepper to taste

Quarter pears lengthwise & remove core.
Then cut each quarter in half lengthwise again.
Put into an oven proof dish & char grill for approx 10 mins at 180 degrees C until slightly brown.
Toast the nuts in a dry pan until they brown very slightly. Set aside to cool.
Cut the cheese into very small cubes. Roughly chop the walnuts / pecan nuts.
Arrange the rocket on a lovely platter, place cooled pears on top.
Scatter with cheese & walnuts.
Season with salt & pepper.
Whisk olive oil & vinegar in small mixing bowl.
Pour the dressing over the salad & drizzle with Balsamic reduction.
Perfect as a light summer lunch served with crusty bread

TASTE

Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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Comments

  • Monique Raddall
    22 January 2016

    Recently had a pear and walnut salad on a date night. This looks delicious, going to give it a try for lunch tomorrow xx

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