October 04, 2015



This is one of my favourite late summer or autumn salads - perfect for days where it’s warm during the day but cools down at night. The saltiness of the blue cheese contrasts beautifully with the sweetness of the pears.  Do make sure that you watch the pecan nuts as they can burn very easily and each oven is different. Check every minute or so until you are practised. You can make a large batch and store for up to 1 month in an air tight container.



from Farmdrop - use URBAN10 for £10 off your first order)

For salad

100g mixed salad leaves

2 ripe pears - cored and cut into slim wedges

50g pecan nuts

1 tsp honey

¼ tsp salt

75g blue cheese - crumbled

1 tsp olive oil

For dressing

2 tsp red wine or sherry vinegar

3 tbsp extra virgin olive oil

½ wholegrain mustard



  1. Preheat the oven to 180c/ 350f/ gas mark 4
  2. Line a tray with a non-stick liner or Teflon sheet
  3. Mix the pecan nuts with honey and salt and arrange separately on the lined sheet.
  4. Bake for 5 – 6 minutes.
  5. Allow to cool and then remove from the sheet.
  6. Heat a frying pan or griddle pan and brush with the oil.
  7. Cook the pears in the pan until softened and lightly browned.
  8. Arrange the salad leaves in a large plate.
  9. Top with the cooked pears and crumbled blue cheese.
  10. Make the dressing by mixing together all the ingredients in a small jar.
  11. Drizzle over the salad and then top with the caramelized pecan nuts


Farmdrop connect people directly with producers, so that you can get your hands the freshest seasonal food. It is delivered to your door the same day it leaves the fields and kitchens of local farmers and food makers. 

We've setup the code URBAN10 for you to experience the simplicity of Farmdrop and their delicious farm to plate produce.

This will give you £10 off your first order (you'll need to spend a minimum of £10.01 for the code to work)


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