Roasted pear and blue cheese salad
This mouth-watering recipe is ready in just 26 minutes and the ingredients detailed below can serve up to 4 people.
Ingredients
Method
1) Preheat the oven to 220C/Gas 7.
2) Halve and core the pears and cut into 2-cm pieces. Heat 1 teaspoon of the olive oil in an ovenproof nonstick skillet over medium heat. Add the pears and cook, stirring occasionally, until beginning to brown, about 4 minutes. Transfer the pan to the oven and continue cooking until the pears have softened, about 5 to 7 minutes more.
3) Meanwhile, whisk the mustard and vinegar in a small bowl. Gradually whisk in the remaining olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing. Set aside.
4) Toss the watercress, rocket and chicory in a large bowl. Add the blue cheese and dressing, season with salt and pepper, and toss gently. Toss the warm pears into the salad.
Divide among four plates and serve immediately.
2) Halve and core the pears and cut into 2-cm pieces. Heat 1 teaspoon of the olive oil in an ovenproof nonstick skillet over medium heat. Add the pears and cook, stirring occasionally, until beginning to brown, about 4 minutes. Transfer the pan to the oven and continue cooking until the pears have softened, about 5 to 7 minutes more.
3) Meanwhile, whisk the mustard and vinegar in a small bowl. Gradually whisk in the remaining olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing. Set aside.
4) Toss the watercress, rocket and chicory in a large bowl. Add the blue cheese and dressing, season with salt and pepper, and toss gently. Toss the warm pears into the salad.
Divide among four plates and serve immediately.
Rate this recipe
Overall Rating:
4.20
(17)
