pear and blue cheese salad
The simple vinaigrette used in this salad is a tasteful way to dress salad greens. My favourite is rocket – it has so much natural flavour.
Serves: 2 people
For the vinaigrette:
Juice of 1/2 a lemon
2 tsp Dijon mustard
3 tbsp extra-virgin olive oil
Juice the lemon into a small bowl. Add the mustard and honey and whisk to combine. Gradually whisk in the oil, increasing the whisking at the end to emulsify the ingredients.
For the salad:
4 handfuls of rocket or mixed greens
1/4 cup toasted walnuts, whole
1/4 cup crumbled blue cheese
Quarter the pears length-ways and remove the core. Cut each quarter in half so you end up with 16 wedges. There’s no need to peel the pears.
Toss the greens with the vinaigrette until they are lightly coated. Add them to your plate, and then evenly distribute the pears over the top. Sprinkle with the crumbled blue cheese and walnuts. Serve immediately.
Andy’s Sugar Safe® Tips
To increase the protein content of this meal, serve as a side with lemon chicken.