Warm Pear and Walnut Salad (v)
This salad has a sprinkling of Roquefort cheese, which is a crumbly, blue Brebis cheese*. Walnuts are very much a local product with walnut trees in the village and alongside the river. You have to be quick to pick you own walnuts as everyone seems to know where they are and when they are ripe!
Serve on individual plates or in bowls
Serves 4
2 pears (ripe)
40g chopped walnuts
1tbsp walnut oil
10g butter
100g rocket leaves or small salad leaves
Roquefort cheese – crumbled , enough to give a generous serving on each plate.
* Brebis cheese is a sheeps cheese best substitute in UK is Feta
This salad has a sprinkling of Roquefort cheese, which is a crumbly, blue Brebis cheese*. Walnuts are very much a local product with walnut trees in the village and alongside the river. You have to be quick to pick you own walnuts as everyone seems to know where they are and when they are ripe!
Serve on individual plates or in bowls
Serves 4
2 pears (ripe)
40g chopped walnuts
1tbsp walnut oil
10g butter
100g rocket leaves or small salad leaves
Roquefort cheese – crumbled , enough to give a generous serving on each plate.
* Brebis cheese is a sheeps cheese best substitute in UK is Feta
- Put a good helping of the rocket or small salad leaves on each plate.
- Quarter the pears and take out the core and slice thinly.
- In a large frying pan heat the walnut oil and lightly sauté the walnuts for about a minute. Remove the nuts from the pan and keep on a plate. Add the butter and then the pears and sauté them for about 2-3 minutes on each side.
- Sprinkle the walnuts onto each plate and add the pears and crumble over the Roquefort cheese – serve immediately.