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.
| Servings | Prep Time |
| 4servings | 20minutes |
| Servings | Prep Time |
| 4servings | 20minutes |
Ingredients
- 1 stalk celery
- 3 ripe pears (preferably red or pink-flushed)
- 1 head Belgian endive separated into leaves
- 50 g lamb's lettuce or baby salad greens
- 1/4 cup pecans or walnuts lightly toasted
- 90 g Roquefort cheese
- 4 slices pumpernickel or walnut bread toasted
- Poppy Seed Dressing
- 2 tbsp walnut oil
- 1 tbsp sherry or balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 2 tsp poppy seeds
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- 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.
- Cut the celery into 5 cm lengths, then slice again lengthwise into thin strips.
- Core 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.
- Place a slice of the toasted pumpernickel or walnut bread on each plate and pile the salad evenly over the top. Serve immediately.
Recipe Notes
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.
Each serving: 11.5 g protein, 22 g fat of which 6 g saturates, 40 g carbohydrate, 9.5 g fibre, 419 Calories
