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.
Servings | Prep Time |
4servings | 20minutes |
Servings | Prep Time |
4servings | 20minutes |
- 1 stalk celery
- 3 ripe pears (preferably red or pink-flushed)
- 1 head Belgian endive separated into leaves
- 50 g lamb's lettuce or baby salad greens
- 1/4 cup pecans or walnuts lightly toasted
- 90 g Roquefort cheese
- 4 slices pumpernickel or walnut bread toasted
- Poppy Seed Dressing
- 2 tbsp walnut oil
- 1 tbsp sherry or balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 2 tsp poppy seeds
Ingredients
Servings: servings
Units:
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- 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.
- Cut the celery into 5 cm lengths, then slice again lengthwise into thin strips.
- 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.
- Place a slice of the toasted pumpernickel or walnut bread on each plate and pile the salad evenly over the top. Serve immediately.
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