|3||pears — sliced into wedges|
|2||red onion — wedges|
|salt and freshly ground black pepper — to taste|
|2||watercress — or mixed baby leaves|
|100 g||pecan nuts — roasted, chopped|
|50 g||blue cheese — crumbled|
|30 ml||lemon juice|
|15 ml||olive oil|
|100 g||blue cheese — crumbled|
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.