Pear and Walnut Salad with Blue Cheese Dressing Recipe

Pear and Walnut Salad with Blue Cheese Dressing Recipes

Ingredients :


100g creamy blue cheese

3 tbsp olive oil

1 tbsp walnut oil

1 tbsp lemon juice

1 tbsp cream

2 tsp finely chopped sage

100g walnut halves

4 firm, ripe small pears, such as Corella

2 tbsp lemon juice

2 witlof (chicory/Belgian endives), trimmed and leaves separated

100g Parmesan cheese, shaved

Method :

To make the dressing, purée the blue cheese in a small food processor, then add the olive oil, walnut oil and lemon juice, and blend until smooth. With the motor running, slowly and 2 teaspoons warm water. Stir in the cream and sage, and season to taste. Preheat the grill (broiler). Put the walnuts in a bowl and cover with boiling water. Soak for 1 minute, then drain. Spread the walnuts on a baking tray and put under the grill for 3 minutes, or until lightly toasted. Chop coarsely. Thinly slice across the pears through the core to make rounds. Do not peel or core the pears, but discard the seeds. As each pear is sliced, sprinkle with a little lemon juice to prevent discoloration. On each serving plate, arrange three pear slices in a circle. Top with scattering of walnuts, a couple of endive leaves, a few more walnuts and some Parmesan shavings. Repeat this layering, reserving the last layer of Parmesan and some of the  walnuts. Spoon some dressing over each stack, scatter with the remaining walnuts, and top each with the reserved Parmesan.

Serves 4 - 6

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