Blue cheese and pear salad
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Serves  6  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
324
Fat
25.2g
Saturated Fat
7.6g
Carbs
20g
Sugars
12.7g
Protein
7.8g
Fibre
4.1g
Sodium
0.46g
Ingredients
1 tbsp butter, melted
2 tsp honey
3 pears, cored and halved lengthwise
salt and black pepper
6 thin slices of pancetta
50 g walnuts, roughly chopped
90 g blue cheese
1 tsp fresh thyme leaves, chopped
2 tbsp cinegar
1 tsp Dijon mustard
salt and black pepper
4 tbsp extra-virgin olive oil
100 g butterhead lettuce leaves
Method

1  Preheat the oven to 190°C/170°C fan/gas mark 5. Whisk the butter and half of the honey and brush over the cut side of the pears. Season with salt and arrange, cut-side up, on a baking tray. Roast for 15 minutes until tender.

2  Place the pancetta on a separate baking tray and cook for 10-12 minutes until crisp.

3  Gently mix the remaining honey with the walnuts, blue cheese and thyme.

4  Remove the pears from the oven and spoon the walnut mixture into the hollowed-out cores. Return to the oven for 3-5 minutes until the cheese is soft and the nuts begin to brown.

5  Whisk the vinegar and mustard with a pinch of salt and pepper. Gradually whisk in the oil.

6  Toss the lettuce with just enough of the dressing to coat and arrange on serving plates. Crumble a slice of pancetta over each plate and top with a pear half.