Roasted pear and blue cheese salad

  • Preparation Time15 mins
  • Cooking Time11 mins
  • Serves4
  • DifficultyEasy
2 Bosc pears
3 tbsp plus 1 tsp extra virgin olive oil
1 tsp whole-grain mustard
1 tbsp apple cider vinegar
1 bunch watercress, stems trimmed
1 bunch rocket, stems trimmed
2 chicory, thinly sliced crosswise
55g crumbled blue cheese, such as Roquefort, Maytag or Stilton
Freshly ground black pepper
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.

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