Warm pear salad with blue cheese and pecan nuts

Serve this salad as a starter or as a side dish with a winter meal.
 
recipe, salad, pears, blue cheese,pecan nuts
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Recipe from: 21 January 2016
Preparation time: 25 min
Cooking time: 15 min
 
 

Ingredients

 
  • 3
    pears, sliced into thin wedges
  • 2
    red onions, sliced into thin wedges
  • salt and freshly ground black pepper to taste
  • 15
    ml
    honey
  • 30
    ml
    butter
  • 2
    packets of watercress or mixed baby salad leaves
  • 100
    g
    pecan nuts, roasted and coarsely chopped
  • 50
    g
    blue cheese, coarsely crumbled
  • BLUE CHEESE SALAD DRESSING:
  • 160
    ml
    cream
  • 30
    ml
    lemon juice
  • 15
    ml
    olive oil
  • 100
    g
    blue cheese, crumbled
Servings: Change Serving
 
 

Method

 
Preheat the oven to 200°C.

Arrange the pears and onions on a greased baking tray and season to taste with salt and pepper. Drizzle with honey, dot with butter and roast until the pears and onions are soft and starting to colour.

Prepare the salad dressing:

Beat the cream, lemon juice and olive oil together and stir in the crumbled blue cheese.

Arrange salad leaves on a serving platter or four individual plates.

Arrange the pears, onions, pecan nuts and blue cheese on top and drizzle salad dressing over.

Word and image: Home magazine

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Read more on: recipe  |  blue cheese  |  salad  |  pecan nuts  |  pears
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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