Print
Email
Add a photoServings: 1
Ingredients
- 250 gm fresh rocket leaves, well washed
- 2 x hard Beurre Bosc pears
- 200 gm blue cheese of your choice
- 100 gm roasted hazelnuts
- 3 Tbsp. hazelnut, (or possibly olive) oil
- 1 Tbsp. white wine vinegar
- 2 Tbsp. balsamic vinegar
- Â Â salt and pepper to taste
Directions
- Trim the rocket leaves and drain them well before placing them in a large salad bowl.
- Halve and core the pears before thinly sliced the flesh. Add in the pear slices to the salad bowl with the crumbled blue cheese and roasted hazelnuts.
- Whisk together the hazelnut oil and vinegars before adding salt and pepper to taste.
- Drizzle the dressing over the salad then toss thoroughly to coat all the leaves with some dressing.
- Serve heaped into salad bowls, making sure which every dinner has plenty of pear, nuts and blue cheese to balance the flavour of the leaves.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 102g | |
| Calories 382 | |
| Calories from Fat 284 | 74% |
| Total Fat 33.97g | 42% |
| Saturated Fat 2.49g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 422mg | 12% |
| Total Carbs 14.83g | 4% |
| Dietary Fiber 5.4g | 18% |
| Sugars 7.21g | 5% |
| Protein 8.52g | 14% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
