Warm double pear salad with blue cheese and walnuts

Warm double pear salad with blue cheese and walnuts

By
From
Thrive on Five
Serves
2
Photographer
Dan Jones

This classic combination of sweet pear, tangy blue cheese and crunchy walnuts has been enhanced with rocket and creamy avocado to make it a really luxurious five-a-day dish. If you like a stronger cheese, you could use Roquefort or Stilton.

For the dressing

Ingredients

Quantity Ingredient
1 tablespoon sunflower oil
1/2 large red onion, finely chopped, (80g)
2 small celery sticks, finely chopped, (80g)
2 tablespoons wholegrain mustard
1/2 lemon, juiced

For the salad

Quantity Ingredient
250g pack of asparagus spears, tough lower stems removed, (should yield about 160g)
1/2 large tart apple, such as Granny Smith (80g)
1 large pear, (160g)
1 teaspoon sunflower oil
1 tablespoon salted butter
1/2 teaspoon finely chopped rosemary
40g rocket
40g watercress
50g mild blue cheese, such as Gorgonzola
1 large avocado, (160g)
40g walnuts, chopped

Method

  1. For the dressing, heat the oil in a pan and fry the onion and celery for seven to 10 minutes until soft. Add the mustard and lemon juice and set aside.
  2. Meanwhile, cook the asparagus in gently simmering water for two to three minutes. Drain and pat dry.
  3. Core the apple and pear and cut into 5mm slices. Heat the 1 tsp of oil in a large frying pan, add the slices and cook for two minutes, turning carefully halfway through.
  4. Preheat the grill to a medium setting. In a separate ovenproof frying pan, heat the butter until golden. Add the rosemary and asparagus. Sauté for a couple of minutes before adding half the rocket and half the watercress. Mix briefly and crumble the cheese over the top. Place under the grill for about three minutes, until the cheese is melted and the asparagus glazed.
  5. Now arrange the salad by placing the remaining rocket and watercress in a bowl. Slice the avocado and place on top, then add the lukewarm apple and pear slices. Top with the warm asparagus and cheese mixture, spoon over the dressing and finish with the chopped walnuts. Serve warm.
Tags:
Healthy
five a day
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