Arugula (Rocket), Pear and Blue Cheese Salad |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Autumn salad topped with a nutty walnut sauce. Ingredients:
2 tablespoons butter |
3 tablespoons sugar |
3/4 cup walnuts |
3 tablespoons sherry wine vinegar |
1 nashi pear, cored, quartered and finely sliced |
1/2 cup arugula (rocket) |
extra virgin olive oil |
cracked pepper |
50 -75 g blue cheese, crumbled (such as castello) |
Directions:
1. In a pan over medium heat, melt the butter and sugar. Once the sugar has dissolved, add the walnuts and cook for 5 minutes or until they have caramelised. Add the sherry vinegar and remove from the heat. Pour onto a tray lined with baking paper and let the walnut sauce cool down.
2. Place the pears in a bowl with the rocket and a good amount of olive oil to coat the leaves and pears. Add cracked pepper and mix thoroughly with your hands to combine.
3. Onto a serving plate, pile the rocket & pears, top with the crumbled blue cheese. Add the walnuts and drizzle the salad with the sherry syrup. Serve immediately.
4. Geoff Jansz.
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