Blue Danish & Pear Salad

This sale is one of my favorites. 

Perfect as a starter or as main meal.

Step 1

Slightly caramelised the walnuts

Slightly caramelised the walnuts with a bit of sugar. Roast the nuts and once fragrant add the sugar and allow to melt in law hit.

 

Dressing 2

Make the dressing

Honey – For the flavour, sweetness and to thicken the dressing.

Dijon mustard – Also to help thicken and emulsify the dressing while adding a touch of tang and flavour.

Cider vinegar – The main tanginess in the dressing. Any mild(ish) vinegar will work in its place – white wine vinegar, champagne or sherry vinegar,

Extra virgin olive oil (or ordinary olive oil) – The better the oil, the better the dressing! If you have flavoured nut oils like hazelnut or walnut oil, they’d also be wonderful to use instead here.

 

Dressing 3

Assemble:

Add some mixed leaves to a bowl, add the sliced pears (if not sweet can be slightly poached) , the crumbles Danish Blue ( I like Tesco’s), add dressing and finally the caramelized walnuts