Pear, rocket and blue cheese salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Fresh rocket leaves; well washed |
| 2 | Firm Beurre Bosc pears | |
| 200 | grams | Blue cheese of your choice |
| 100 | grams | Roasted hazelnuts |
| 3 | tablespoons | Hazelnut; (or olive) oil |
| 1 | tablespoon | White wine vinegar |
| 2 | tablespoons | Balsamic vinegar |
| Salt and pepper to taste | ||
Directions
Trim the rocket leaves and drain them well before placing them in a large salad bowl.
Halve and core the pears before thinly sliced the flesh. Add the pear slices to the salad bowl with the crumbled blue cheese and roasted hazelnuts.
Whisk together the hazelnut oil and vinegars before adding salt and pepper to taste.
Drizzle the dressing over the salad then toss thoroughly to coat all the leaves with some dressing.
Serve heaped into salad bowls, making sure that every dinner has plenty of pear, nuts and blue cheese to balance the flavour of the leaves.
Converted by MC_Buster.
Per serving: 173 Calories (kcal); 16g Total Fat; (78% calories from fat); 3g Protein; 7g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: ½ Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.