Pear, Pomegranate, Blue Cheese and Caramelised Walnut Salad
"This winter salad has a real zing to it"
- Serves:
- 4
- Ready in:
Ingredients
- 2 dessert pears
- 1 tbsp lemon juice
- 2 chicory, broken into separate leaves
- 2 red chicory, broken into separate leaves
- 40g watercress sprigs
- 50g radicchio leaves
- 100g blue cheese, thinly sliced
- seeds from 1/2 pomegranate
For the Caramelised Walnuts
- 100g walnut halves
- 2 tbsp clear honey
For the dressing
- 1 1/2 tbsp red wine vinegar
- 1 tsp wholegrain mustard
- 1 tsp clear honey
- 1 tbsp walnut oil
- 2 tbsp extra virgin olive oil
- salt and freshly ground black pepper
Method
- 1
For the caramelised walnuts, preheat the oven to 180C/350F/Gas 4. Scatter the walnuts over a lined baking tray, drizzle with the honey and roast for 8-10 minutes. Leave to cool, then break up.
- 2
For the dressing, whisk together the vinegar, mustard and honey, then gradually whisk in the oils. Season well. Slice the pears, toss with the lemon juice and set to one side.
- 3
Toss the salad leaves with the dressing and divide between plates. Tuck the slices of pear and cheese in between the leaves and scatter over the walnuts and pomegranate seeds.
Pear, Pomegranate, Blue Cheese and Caramelised Walnut Salad was taken from 73 of COOK VEGETARIAN
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- 2 dessert pears
- 1 tbsp lemon juice
- 2 chicory, broken into separate leaves
- 2 red chicory, broken into separate leaves
- 40g watercress sprigs
- 50g radicchio leaves
- 100g blue cheese, thinly sliced
- seeds from 1/2 pomegranate
For the Caramelised Walnuts
- 100g walnut halves
- 2 tbsp clear honey
For the dressing
- 1 1/2 tbsp red wine vinegar
- 1 tsp wholegrain mustard
- 1 tsp clear honey
- 1 tbsp walnut oil
- 2 tbsp extra virgin olive oil
- salt and freshly ground black pepper
- 1
For the caramelised walnuts, preheat the oven to 180C/350F/Gas 4. Scatter the walnuts over a lined baking tray, drizzle with the honey and roast for 8-10 minutes. Leave to cool, then break up.
- 2
For the dressing, whisk together the vinegar, mustard and honey, then gradually whisk in the oils. Season well. Slice the pears, toss with the lemon juice and set to one side.
- 3
Toss the salad leaves with the dressing and divide between plates. Tuck the slices of pear and cheese in between the leaves and scatter over the walnuts and pomegranate seeds.
"This winter salad has a real zing to it"
Pear, Pomegranate, Blue Cheese and Caramelised Walnut Salad was taken from 73 of Cook Vegetarian
DOWNLOAD THIS ISSUE NOW! AVAILABLE ON YOUR NEWSSTAND...
