blue cheese and pear salad

A wonderful mix of sweet and savoury – this salad is incredibly simple and yet so good – do not be tempted to add more ingredients to the mix!

Using the Vogel’s croutons is ideal as they are cheaper than nuts, a great way to use left-overs and adds a great crunch/texture to the salad.

 
ingredients
 

11/2 cups salad greens (or you can use Endive – we used Cos lettuce)

½ Taylor Gold Pear (thinly sliced and cored, but not peeled)

50g Puhoi Gorgonzola style blue cheese

1 Tbsp finely diced banana shallot

½ cup Vogel’s croutons (see below)

1 -2 Tbsp mustard dressing (see below)
 
method

1. Wash salad greens and place on place. Top with sliced pears, crumbled cheese and a light scattering of shallots.

2. Place croutons on top and drizzle with dressing.

 

 

Mustard dressing

Into a small jar add 1 Tbsp Dijon mustard, 1 Tbsp white wine vinegar, 1 tsp water, salt and pepper.  Now whisk in slowly 1 Tbsp walnut oil and 2 Tbsp olive oil. Shake well.

 

If you don’t have walnut oil do not worry use extra olive oil.

 

Croutons

Remove crusts from Vogel’s Bread and dice into small squares, cook in a small amount of heated oil (we used Rice Bran oil) till golden (this is a very quick process do not leave the pan!) and remove with a slotted spoon or fish slice and place on paper towels and sprinkle with herbed salt – leave to cool.   Can be stored in an airtight jar and used over the next few weeks but they won’t last that long!
 

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