It’s understandable why some people might be put off blue cheeses, but we both love them. Don’t overthink it and just taste – it’s delicious. Roquefort is a particular favourite, and, paired with the acidity and sweetness of the other ingredients in this salad, it’s a winner. Here, we have a classic combination, perfected to be an impressive starter you can keep coming back to.
Time: Quick
Difficulty level: Medium
Washing up: Medium
For two starter portions, you will need:
· 1 ripe medium-sized pear
· 50 - 60g Roquefort, broken by hand into small chunks
· Handful of pecans (or walnuts)
· 1 teaspoon dark brown sugar
· 1 tablespoon caster sugar (golden caster sugar works well)
· 50g mild, baby salad leaves (e.g. baby pea shoots)
· 25g unsalted butter
· 1 tablespoon extra virgin olive oil (using a blend of EVOO and Walnut oil is very nice if you have some to hand)
· 1 teaspoon (approx.) sherry vinegar
· 1 teaspoon (approx.) lemon juice
· Salt and freshly ground black pepper
Method:
1. Toast the nuts in a small, dry pan on a low heat, until they begin to get a light golden colour
2. Add half the butter, the teaspoon of dark brown sugar, and a pinch of salt to the nuts (note: the butter shouldn’t be sizzling, just slowly melting, so turn the heat right down if needed)
3. Once the sugar has melted fully into a caramel, stir the butter and sugar mixture to coat the nuts and cook for 30 seconds more
4. Tip out the caramelised nuts onto some foil, and wipe clean the pan
5. Peel and core the pear, cut into sixths, lengthwise
6. Dredge the prepared pears into the caster sugar on a plate
7. Prepare the salad dressing by whisking together the oil, vinegar, lemon juice, salt and pepper in a bowl. Taste to check for balance – it should be fairly sharp but still have a smoothness.
8. When almost ready to serve, melt the rest of the butter into a frying pan and cook the pears on a medium heat until golden brown. Turn over once during cooking to ensure the pears are cooked on both sides, but don’t touch the pears too much or they’ll break up
9. Whilst the pears are cooking, dress the salad and evenly portion between the two plates
10. Sprinkle the nuts onto each of the salad plates, along with the Roquefort
11. When the pears are cooked, carefully slide them onto each salad plate
Tips:
We love this sweet and salty salad served with a fairly sweet, floral wine – a German Riesling (e.g. from Mosel) works very well, as does a Gewürztraminer from Alsace.
Stay salty af,
Anika & Fleurie