Recipe Sections
4 as a salad or accompaniment
Try and assemble the salad while the pears are still warm. This will heat the cheese a little, which will bring out the flavour.
2 pears
2 tsp raw sugar
1 bunch watercress or rocket
100g blue cheese
30g walnuts, halved & toasted
Dressing:
3 tbsp olive oil
1/2 tsp dijon mustard
1 tbsp white wine vinegar
1 tsp parsley, chopped
Salt and freshly ground black pepper
Heat a grill plate or fry pan until hot.
Cut the pears into quarters and remove the core.
When the pan is hot, sprinkle the pear with the sugar and place onto the grill or pan and cook for a couple of minutes.
Turn to cook the other cut side until the pear is nicely browned.
Mix all the ingredients for the dressing together in a bowl.
Toss the watercress in the dressing and place onto a serving plate and arrange the pears on top and scatter the walnuts over.
Crumble the cheese and sprinkle over the top of the salad and serve.
Serve with some warmed smoked or roasted duck either shredded through the salad or on the side.