Olive Magazine
Pear Salad Recipe with Pecans and Blue Cheese served in blue dishes on a purple table cloth and brown bread on the side

Pear, pecan and dolcelatte salad

Published: December 19, 2014 at 2:33 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

A simple idea for a dinner party starter or quick recipe. Seasonal pears work brilliantly with pecan nuts and creamy dolcelatte blue cheese for this vegetarian no-cook dish, ready in 15 minutes

  • Vegetarian
Nutrition:
NutrientUnit
kcal474
fat39.6g
carbs16.9g
fibre6.3g
protein9.5g
salt0.9g
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Ingredients

  • 2 red-skinned pears, cut into slim wedges
  • 50g rocket
  • 10 pecans, toasted and snapped in half
  • 50g dolcelatte, crumbled
  • 1 tbsp red wine vinegar
  • ¼ tsp Dijon mustard
  • olive oil
  • 2 slices walnut bread, toasted to serve

Method

  • STEP 1

    Toss the pear and rocket together and divide between 2 plates. Top with the pecans and pieces of dolcelatte. Whisk the vinegar with the Dijon then whisk in 2 tbsp olive oil and season. Dress the salad and serve the walnut bread on the side.

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