Pear and Roquefort Salad with Walnuts and Arugula Recipe
This is an elegant French salad with pear, blue cheese, and walnuts, often served in restaurants as a starter. It combines the sweetness of fruit, the saltiness of cheese, and the crunch of nuts. The flavors are somewhat similar to the Italian pairing of pear and gorgonzola, but the dressing is more delicate.
Prep Time
15 min
Total Time
15 min
Servings
2
Ingredients
- arugula - 50 g
- pear ripe but firm - 2 pieces
- Roquefort cheese - 60 g
- walnuts roughly chopped - 30 g
- honey - 1 tablespoon
- olive oil - 2 tablespoons
- balsamic vinegar - 1 tablespoon
- salt pinch, for the dressing
- pepper freshly ground, to taste
Main Ingredient:
pears
Preparation
- Rinse the arugula in cold water and dry it well, preferably in a salad spinner or on a paper towel.
- Wash the pears, cut them into quarters, and remove the cores. Slice into thin slices or small wedges.
- Crumble the Roquefort cheese into small pieces with your fingers or cut it with a knife.
- Toast the walnuts in a dry pan over medium heat for 2–3 minutes, stirring frequently, until they become fragrant and lightly golden. Set aside to cool.
- In a small bowl, prepare the dressing: mix the olive oil, balsamic vinegar, honey, a pinch of salt, and some pepper until well combined.
- Arrange the arugula on plates and place the pear slices on top.
- Sprinkle everything with the crumbled cheese and toasted walnuts.
- Just before serving, drizzle the salad with the honey-balsamic dressing. Gently toss on the plate or leave it layered if you care about a pretty presentation.
Storage
In fridge:
1 days
Freezing:
No
Sałatkę najlepiej zjeść od razu po przygotowaniu, bo rukola szybko więdnie, a gruszki ciemnieją. Jeśli musisz przechować, zrób to bez sosu i dodaj go dopiero przed jedzeniem.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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