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Caramelised pear and blue cheese salad

Ingredients 11
Servings 5


  • 4
    large, firm pears, unpeeled
  • cold water with a squeeze of lemon juice
  • 15
    olive oil
  • 30
  • 60
  • 125
    berry or grape vinegar
  • freshly ground black pepper
  • 125
    olive oil
  • 100
  • 1
    packet mixed lettuce leaves
  • 200
    blue cheese, coarsely crumbled


Slice the pears into wedges and place in lemon water to prevent discolouration. Heat the 15 ml olive oil and rapidly stir-fry the pears in the oil until they just begin to brown.

Add the butter and continue stir-frying until the edges are browned. Add the honey. Stir-fry until the pears are caramelised and the liquid has been reduced to form a sticky sauce.

Add the vinegar (take care as it will splatter). Take off the heat and remove the pears from the sauce.

Season the sauce with black pepper and add the 125 ml olive oil. Let the sauce cool slightly.

Chop 3 or 4 walnuts very finely and add to the sauce. Coarsely chop the remaining walnuts. Arrange a few lettuce leaves, caramelised pear wedges, walnuts and blue cheese on a plate and drizzle with the sauce.

Read more on: shallow-fry  |  fruit

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