Pear And Blue Cheese Salad With Walnuts Rocket Krumpli Add the oil, vinegar, honey and salt into a jar add a lid and shake. heat a dry 28cm or 12" frying pan or skillet over a medium high heat. gently toast the walnuts taking care not to burn. remove the walnuts and set aside and return the pan to a high heat. peel and cut the pear in half, then remove the core and slice into 8 wedges. Ingredients. 1 1 2 – 2 pears , any type, juicy and ripe (or nashi pears or sweet apples) 3 4 cup walnuts , whole (sub almonds, pecans) 120g 4oz rocket arugula lettuce. 120g 4 oz roquefort, gorgonzola, stilton or other good blue cheese, creamy but can be crumbled into chunks (note 1).
Pear And Blue Cheese Salad With Walnuts Rocket Krumpli Remove cores from the pears and slice thinly, leaving skin on. place pears in a bowl and pour over the dressing. combine rocket leaves, crumbled blue cheese and walnuts on a serving platter. chop the bacon and add to the salad. scatter salad with ripe pears, drizzle over extra dressing and serve. keyword gluten free, keto, low carb. Step 1 start by making the walnuts. add them to a dry pan over medium high and allow them to toast, stirring frequently for 2 minutes. set a timer and don't walk away, nuts can burn fast! step 2 turn the heat off and add the honey, salt and pepper and toss and stir them in the hot pan. Toast the walnuts in a dry frying pan on medium low heat for 1 2 minutes. add the rocket, pear, walnuts to a large bowl. pour the salad dressing overtop. crumble the cheese overtop. serve. (note: you won’t need all of the dressing). serve as a side salad (will serve 4) or serve as the main dish (will serve 2). Method. toast the walnuts by warming in a dry frying pan. there’s no need to add any further oil, as the oil from the nuts will be enough. don’t allow to brown, as they will become bitter. set aside. peel, core and slice the pears, and mix in with the salad. crumble the cheese and sprinkle the cheese and walnuts over the top.
Comments are closed.