Warm Pear, Walnut and Blue Cheese Salad | Easy and Delicious Recipe
Looking for a salad recipe that combines the perfect mix of sweet and salty flavors? Look no further! Our Warm Pear, Walnut and Blue Cheese Salad is a crowd-pleaser. With juicy pears, crunchy walnuts, and tangy blue cheese, this salad is a delightful blend of textures and flavors.
To make the salad, start by seasoning the walnuts with honey, sea salt flakes, cayenne pepper, and olive oil. Roast them in the oven until golden brown and fragrant. In the meantime, chop romaine lettuce into chunky pieces and wash them thoroughly.
Once the walnuts have cooled, toss them with the lettuce and add a flavorful dressing made of balsamic vinegar, honey, and extra virgin olive oil. Top it off with fresh basil leaves for a touch of herbaceous goodness.
Next, it's time to prepare the pears. Cut them into quarters, remove the seeds and core, and toss them in the honey nutty juices left on the roasting tray. Roast the pears until tender.
To assemble the salad, transfer the dressed lettuce to a serving plate and garnish with more roasted walnuts. Add the warm pears and crumble over the blue cheese. Finish with a drizzle of the remaining dressing.
This Warm Pear, Walnut and Blue Cheese Salad can be enjoyed as a main meal for two or a side dish for up to six people. It's a perfect option for those looking for a flavorful, healthy, and satisfying salad.
Ingredients:
- 100g walnuts
- 2 tbsp honey
- 2 tsp sea salt flakes
- ½ tsp cayenne pepper
- 15ml good olive oil
- 1 tbsp lemon juice
- 1 head of romaine lettuce
- 3 pears
- 50ml gold balsamic vinegar
- Pinch of sea salt flakes
- 1 tsp honey
- 100ml extra virgin olive oil
- Small bunch of basil leaves
- 150g strong blue cheese
Cooking steps:
- Season the walnuts by adding honey, sea salt flakes, cayenne pepper, and olive oil to a bowl. Mix well.
- Add lemon juice to the walnut mixture and stir. Add walnuts and ensure they are coated in the mixture.
- Transfer the walnuts to a baking tray lined with parchment paper. Spread them out in a single layer.
- Roast the walnuts in a preheated oven at 180 degrees Celsius for 10 minutes.
- Chop the romaine lettuce into chunky pieces and wash thoroughly.
- Remove the walnuts from the oven and let them cool slightly before transferring them to a bowl.
- Cut the pears into quarters, remove the seeds and core, and add them to the roasting tray with the nutty juices. Toss them to coat.
- Flip the pears so they are all skin side down and transfer them back to the oven at 180 degrees Celsius for half an hour or until tender.
- Make the dressing by mixing gold balsamic vinegar, sea salt flakes, honey, and extra virgin olive oil in a measuring jug.
- Tear the leaves off a small bunch of basil and add them to the washed and dried lettuce.
- Add the cooled walnuts to the lettuce and pour over most of the dressing.
- Toss everything together using your hands until the lettuce is evenly dressed.
- Transfer the dressed lettuce to a serving plate and scatter a few more walnuts over the top.
- Let the roasted pears cool slightly before adding them to the salad.
- Crumble the strong blue cheese over the warm pears and drizzle with the remaining dressing.
- Serve and enjoy!
