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.

Pear and Roquefort salad
Servings Prep Time
4servings 20minutes
Servings Prep Time
4servings 20minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  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.
  3. 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.
  4. 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