Watercress, Pear and Blue Cheese Salad

Serves: 4

Edit

Update

Cancel

Total Time: 20

Prep Time: 20

• 1  garlic clove
• 2.5 ml (1?2 level tsp) sea salt
• 5 ml (1 level tsp) powdered English mustard
• 30 ml (2tbsp) balsamic vinegar
• 30 ml (2tbsp) walnut or hazelnut oil
• 45 ml (3tbsp) olive oil
• Ground black pepper
• 125 gram(s) blue cheese, eg Roquefort, Gorgonzola or Stilton
• 2 large pears
• 1 bunch(es) watercress, about 175g , or mixed green salad leaves such as rocket, endive and frisée
• 150 gram(s) sprouted beans

Method

1. Using a pestle and mortar or with the back of a strong knife on a chopping board, crush the garlic with the salt until it's creamy. Add the mustard and work that into the paste. Whisk into the balsamic vinegar and oils and season to taste with ground black pepper.
2. Roughly crumble the cheese. Quarter or halve the pears (peel, if you like) and brush with a little of the dressing to prevent discolouration.
3. Mix together the watercress, sprouted beans and pears in a large bowl and drizzle with 45ml (3tbsp) dressing (see Cook's Tip). Add the cheese and toss the salad. Serve immediately.
4. COOK'S TIP Store the remaining dressing in a screw-top jar in the fridge for up to two weeks.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!