Prawn Cocktail Canapes

Full Recipe Details

Roast Pear, Blue Cheese and Walnut Salad

Mark’s recipes on the Mairead Ronan Show Today FM
INGREDIENTS

  • Roast Pear, Blue Cheese and Walnut Salad

    For the dressing

    60ml extra virgin olive oil

    20 ml cider vinegar

    ½ tsp mustard

    salt and pepper

    For the salad

    4 pears, quartered and cored

    50g butter

    1 tsp honey

    handful of walnuts, toasted and chopped

    mixed salad leaves, washed and dried

    100g good blue cheese, crumbled

METHOD / INSTRUCTIONS

For the dressing

Mix the oil, vinegar and mustard together in a bowl. Taste and season with salt and pepper.

 

For the salad

Heat a pan over medium heat and add the butter and the pears. Cook the pears until they have softened and browned then add the honey and cook for two minutes. Keep the pears warm while you finish the salad.

In a bowl mix the salad leaves and walnuts and half of the blue cheese. Add in some of the dressing and mix this all together.

To serve

Take a handful of the dressed salad and place in the centre of four bowls. Arrange the warm pear on top of each bowl and sprinkle the remaining blue cheese over the bowl.

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