Recipes Salad

Roasted pears and blue cheese salad

December 11, 2016
roasted pears and blue cheese salad

Today, I am sharing with you a classic autumnal salad: roasted pears and blue cheese salad.  I like its simplicity and the mix of the different textures. The sweetness of the pears matches very well with the saltiness of the blue cheese and the bitterness of the Treviso salad and walnut. Serving it when the pears are still warm makes it a nice comforting dish when the weather is getting really cold!

Except for the cheese, the pears and salads are organic. I bought fresh puff pastry directly from my local bakery and made cute olive oil and sesame seeds twists. It was a nice alternative to the traditional baguette!

Rachael, my new friend who also happens to live in Montmartre too (her beautiful blog Made From Scratch), joined me on this particularly cold day. After a nice wander taking a few photos outside, we ran back inside, had fun styling the set and enjoyed lunch together before she flew back home to spend Christmas with her family in New Zealand. She was there for the chocolate, pears and almond cake too ! I am glad I can share all of this with her like I did when I was leaving in Annandale close to my friends Jen and Justin and their three boys.

Hidden courtyard in rue Germain Pilon

Roasted Pears and blue cheese salad

Serves 2
Preparation time: 10 min / Cooking time: 5 min

Ingredients

2 medium-sized organic pears
2 handfuls of watercress
A dozen of Treviso salad small leaves
20g of blue cheese (Bleu d’Auvergne, Fourme d’Ambert, Roquefort, Stilton, etc.) in large crumbs
2 crushed walnuts
1 tsp. of orange-flavoured honey
1 Tbsp. olive oil
Crystal salt and freshly ground pepper

Dressing
1 tablespoon of balsamic vinegar
3 tablespoons olive oil
Crystal salt & freshly ground pepper

Method

Cut the pears into quarters, remove the heart and cook over medium heat in a frying pan with the honey and olive oil for about 5 minutes. Turn the quarters regularly to colour them well on each side. The pears should be barely tender and have a nice golden color.

To assemble the salad, tear the Treviso salad and watercress into coarse pieces onto large plates. Arrange the quarters of pears, walnuts and blue cheese on top of the leaves.

Drizzle the dressing over and season with salt and pepper. Serve immediately!

Note: if you have some dressing left over, cover and keep it for a few days in the fridge.

Photo credit to Rachael – Madefromscratch

Cité du Midi

 

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