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.
INGREDIENTS - Serves 2
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
2 tsp red wine or sherry vinegar
3 tbsp extra virgin olive oil
½ wholegrain mustard
Preheat the oven to 180c/ 350f/ gas mark 4
Line a tray with a non-stick liner or Teflon sheet
Mix the pecan nuts with honey and salt and arrange separately on the lined sheet.
Bake for 5 – 6 minutes.
Allow to cool and then remove from the sheet.
Heat a frying pan or griddle pan and brush with the oil.
Cook the pears in the pan until softened and lightly browned.
Arrange the salad leaves in a large plate.
Top with the cooked pears and crumbled blue cheese.
Make the dressing by mixing together all the ingredients in a small jar.
Drizzle over the salad and then top with the caramelized pecan nuts