Warm Roasted Pear, Fennel & Blue Cheese Salad
One of our favourite salad combinations is Pear and Blue Cheese – sometimes I roast walnuts and add these delicious nuts for some crunch. That works well on a cold salad; this salad is warm however so no nuts required!
Blue Cheese is an acquired taste and many people steer clear of it – I think the ‘mouldy’ look is the first problem and then they smell it, and think it really is off! If you are new to Blue Cheese then start your journey towards a life-long love affair with the Blue Cheese with a mild, and creamy version. Once you are hooked (and you will be for sure be a little adventurous; there are lots of varieties to love.
- 1/4 cup honey
- 2 tbsp olive oil
- sea salt & freshly ground black pepper
- 6 small pears, cored and quartered
- 1 medium fennel bulb, sliced
- 1 cos lettuce, trimmed & cut into eighths
- 130g mesclun or mixed salad greens
- 80g creamy blue cheese
- 1/4 cup olive oil, extra
- 2 tbsp lemon juice & honey
Preheat the oven to 180°c and line a roasting tray with baking paper
Mix the honey, olive oil & seasoning in a bowl and toss with the pears and fennel to coat them evenly
Arrange the pears and fennel on the prepared tray in a single layer and roast them in a preheated oven for 12-15 minutes, tossing them once, until the pears are softened and glazed. Set the pears aside to cool for about 5 minutes.
Arrange the cos and mesclun on a serving platter and top with the roasted pears and fennel. Dot the pears with slices of the blue cheese.
Whisk the oil, lemon juice and extra honey together – season to taste. Spoon the dressing over the salad just before serving.
Happy salad munching! xx