Monday, 10 October 2011

Pear, Cranberry & Nut Salad with Blue Cheese

I was surprised and pleased to find some Devil's Rock blue cheese from Thornloe Dairy last week, at Zehrs of all places. Since it's also pear season, I immediately thought of the classic combination of pears and blue cheese. Since you can maybe still find some romaine lettuce if you are lucky, I put them in a salad.

Devil's Rock Blue Cheese from Thornloe
I was out of walnuts, which is what I think of when I think of pears and blue cheese, but I had some pumpkin seeds and they did very well instead. But really, any nuts will be fine. Use your judgement as to whether they need toasting or not.

The 2 of us ate this as our lunch, but it would probably serve 6 as a side salad.

2 to 6 servings
20 minutes prep time

Pear Cranberry and Nut Salad with Blue Cheese
Make the Dressing:
1 tablespoon apple butter
1 teaspoon Dijon mustard
2 tablespoons walnut or almond oil
3 tablespoons raspberry vinegar
salt & pepper to taste

Whisk or shake the ingredients together in a small bowl or jam jar.

Make the Salad:
1/2 cup walnuts or pumpkin seeds
1/2 of a large head of romaine lettuce
2 medium pears
1/3 cup dried cranberries
50 to 75 grams (2 or 3 ounces) crumbled blue cheese

Toast the nuts or seeds in a dry skillet until lightly browned, then turn them onto a plate to cool.

Wash, trim and tear up the lettuce into bite-sized pieces, and arrange it over serving plates. Peel, core and chop the pears and divide them over the plates of lettuce. Sprinkle over the cranberries and nuts or seeds, and top with the crumbled blue cheese.

Drizzle over the dressing and serve at once.


Danielle said...

This salad looks great! Very much a fall inspired salad.

Jerry said...

Blue cheese! I just love any blue cheese! Nice with hot pepper or jalapeno jelly and pear.

Ferdzy said...

Danielle, there's no denying it... fall is here! (In spite of the warm weather.)

Jerry, yeah, blue cheese is great. Speaking of jalapeno jelly it's time to make this years batch.