Pear and blue cheese is a classic combination and if you try this recipe you’ll immediately see why. It tastes as delicious as it looks and it is really healthy, too. Pears are an excellent source of fibre and a good source of Vitamin C. They’re also cholesterol free, fat free, and sodium free. It’s a great way of using up any blue cheese left over from Christmas.
- 50g salad leaves (ready washed baby leaf spinach, wild rocket or a mix of both)
- 1 pear
- Juice of 1 lime
- 75g blue cheese (Roquefort or Stilton work best)
- Salt and freshly ground black pepper
- 1tbsp walnut oil
- 2tbsp olive oil
- 15g pine nuts
Put the salad leaves in a bowl.
Halve, core and slice the pear, toss in lime juice and add to the bowl. Crumble the blue cheese coarsely and sprinkle it over the salad.
Season with salt and pepper, whisk together the oils with any leftover lime juice and pour over the salad leaves. Sprinkle with pine nuts and serve.
The walnut oil give this dish a lovely nutty flavour but if you don’t have any then simply add a little more olive oil instead. If you prefer a tarter dressing use more lime juice.