Ingredients
- red-skinned pears 2, cut into slim wedges
- rocket 50g
- pecans 10, toasted and snapped in half
- dolcelatte 50g, crumbled
- red wine vinegar 1 tbsp
- Dijon mustard ¼ tsp
- olive oil
- walnut bread 2 slices, 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.
Nutritional Information
- Kcals 474
- Fat 39.6g
- Carbs 16.9g
- Fibre 6.3g
- Protein 9.5g
- Salt 0.9g