Pear and Roquefort salad with poppy seed dressing
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Picture by:
tahoegirl
About this recipe: 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.
Ingredients
Serves: 4
- 1 celery stick
- 3 ripe dessert pears (preferably red or pink-flushed)
- 1 head of chicory, separated into leaves
- 50g lamb's lettuce
- 25g pecan nuts (or walnuts), lightly toasted
- 100g Roquefort cheese
- 4 slices walnut bread, toasted
- POPPY SEED DRESSING
- 2 tbsp walnut oil
- 1 tbsp sherry or balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp clear honey
- 2 tsp poppy seeds
Method
Prep:20min ›
Ready in:20min
- First make the dressing by placing all the ingredients in a screw-topped jar and shaking until well combined. As the Roquefort is quite salty, there is no need to add any salt.
- Cut the celery into 5cm lengths, then slice again lengthways into fine strips.
- Core and thinly slice the pears lengthways and place in a large bowl with the chicory leaves, lamb's lettuce, pecan nuts and celery. Add the dressing and toss well to coat evenly. Crumble the Roquefort over the salad.
- Place a slice of the toasted walnut bread on each plate and pile the salad evenly over the top. Serve immediately.
variations
*Other blue cheeses would also work well, such as Stilton or Danish Blue. 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.
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