Pear, Pomegranate, Blue Cheese and Caramelised Walnut Salad
Serves: 4
Cost Cutting Eco Friendly Gluten Free
"This winter salad has a real zing to it"
Ingredients:
2 dessert pears1 tbsp lemon juice
2 chicory, broken into separate leaves
2 red chicory, broken into separate leaves
40g watercress sprigs
50g radicchio leaves
100g blue cheese, thinly sliced
seeds from 1/2 pomegranate
[hd]For the Caramelised Walnuts[/hd]
100g walnut halves
2 tbsp clear honey
[hd]For the dressing[/hd]
1 1/2 tbsp red wine vinegar
1 tsp wholegrain mustard
1 tsp clear honey
1 tbsp walnut oil
2 tbsp extra virgin olive oil
salt and freshly ground black pepper
method:
- For the caramelised walnuts, preheat the oven to 180C/350F/Gas 4. Scatter the walnuts over a lined baking tray, drizzle with the honey and roast for 8-10 minutes. Leave to cool, then break up.
- For the dressing, whisk together the vinegar, mustard and honey, then gradually whisk in the oils. Season well. Slice the pears, toss with the lemon juice and set to one side.
- Toss the salad leaves with the dressing and divide between plates. Tuck the slices of pear and cheese in between the leaves and scatter over the walnuts and pomegranate seeds.
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