22 October 2012

Pear, walnut and blue cheese salad

A few weeks back, I bolted to France avec ma 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 - pear and walnut salad, gorgeous monkfish with capers, and a birthday ice cream instead of a cake!

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!

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