Pear and Roquefort salad
Pears and creamy blue cheese are natural partners in this light and easy salad. Poppy seeds and crunchy toasted pecans add extra interest and mineral value.
1 celery stalk
3 ripe pears (preferably red or pink-flushed)
1 head Belgian endive, separated into leaves
50 grams (2 oz) lamb’s lettuce or baby salad greens
1⁄4 cup pecans or walnuts, lightly toasted
90 grams (3 oz) Roquefort cheese
4 slices pumpernickel or walnut bread, toasted
Poppy seed dressing
2 tablespoons walnut oil
1 tablespoon sherry or balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
2 teaspoons poppy seeds
1.First make the dressing by placing all the ingredients in a screw-top jar and shaking until well combined. As the Roquefort is quite salty, there is no need to add any salt.
2.Cut the celery into 5 cm lengths, then slice again lengthwise into thin strips.
3Core and thinly slice the pears lengthwise and place in a large bowl with the Belgian endive leaves, salad greens, nuts and celery. Add the dressing and toss well to coat evenly. Crumble the Roquefort over the salad.
4.Place a slice of the toasted pumpernickel or walnut bread on each plate and pile the salad evenly over the top. Serve immediately.
Variations• Other blue cheeses would also work well. For a lower-fat alternative, try feta cheese.• For a more tropical flavour, you could replace the pears with 2 sliced mangoes. • For a lighter-flavoured dressing, replace half the walnut oil with a light olive or sunflower oil.
Serves 4
Preparation time 20 minutes
Cooking time Nil
Each serving
11.5 g protein • 22 g fat of which 6 g saturates • 40 g carbohydrate • 9.5 g fibre • 419 Calories
