Blue Cheese Salad with Pears & Pecans
A light summer salad perfect for alfresco dining. Toss seasonal pears with crumbled blue cheese and top with our delicious mustard dressing.
Ingredients
25g butter
25g light brown sugar
100g pecans
3 pears
100 ml sherry
50g caster sugar
Juice ½ lemon
200g bag mixed lettuce leaves
150g Dolcelatte cheese, diced
25g light brown sugar
100g pecans
3 pears
100 ml sherry
50g caster sugar
Juice ½ lemon
200g bag mixed lettuce leaves
150g Dolcelatte cheese, diced
Dressing
2 tsp Dijon mustard
2 tbsp sweet balsamic vinegar
1 tbsp soy sauce
Pinch of sugar
6 tbsp light olive oil
2 tbsp sweet balsamic vinegar
1 tbsp soy sauce
Pinch of sugar
6 tbsp light olive oil
Method
- Put the butter. Sugar and pecan nuts into a frying pan. Heat until the sugar and butter has melted. Stir until the pecans have toasted and caramelised. Spoon out onto a plate and leave to cool.
- Peel the pears, halve them and remove the core. Put the sherry, caster sugar, lemon juice and 1 pint of water into a saucepan. Bring up to the boil. Add the pears and simmer for 15 minutes until soft. Leave to cool, then cut into slices.
- Put the salad leaves into a large bowl . Add the pears, cheese and pecan nuts, Mix all of the dressing ingredients together.
- Serve the dressing with the salad.
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