Pear, Witlof & Blue Cheese Salad with Toffeeed Walnuts
11 min·Fusion
Pear, Witlof & Blue Cheese Salad with Toffeeed Walnuts
Ingredients
- 1 cup (100g) walnut halves
- 2 tbsp honey
- 2 green witlof, trimmed, leaves separated
- 1 radicchio treviso, trimmed, leaves separated
- 2 corella pears, thinly sliced lengthways
- 100g blue cheese (such as Roquefort), thinly sliced
- 2 tbsp sherry vinegar
- 2 tbsp walnut oil
Instructions
2 steps
- 1
Preheat oven to 180°C. Line an oven tray with baking paper. Scatter the walnuts over the tray and drizzle with honey. Bake in preheated oven for 4-6 minutes or until walnuts are toasted and caramelised. Remove from oven and set aside to cool.
6 min - 2
Arrange the witlof, radicchio, pear and cheese on serving plates. Combine the vinegar and walnut oil in a small jug. Season with salt and pepper. Drizzle oil mixture over the salad leaves. Sprinkle with walnuts and serve immediately.
Progress
0 / 2 steps
Nutrition
Per serving (based on 4 servings)
Calories
103cal
