Arugula (Rocket), Pear and Blue Cheese Salad

Submitted by Werringer

"Autumn salad topped with a nutty walnut sauce."

 

• Ready In: 1hr 20mins
• Ingredients: 9
• Serves: 4

ingredients

• 29.58 ml butter
• 44.37 ml sugar
• 177.44 ml walnuts
• 44.37 ml sherry wine vinegar
• 1 nashi pear, cored, quartered and finely sliced
• 118.29 ml arugula (rocket)
• extra virgin olive oil
• cracked pepper
• 50-75 g blue cheese, crumbled (such as Castello)

directions

1. In a pan over medium heat, melt the butter and sugar. Once the sugar has dissolved, add the walnuts and cook for 5 minutes or until they have caramelised. Add the sherry vinegar and remove from the heat. Pour onto a tray lined with baking paper and let the walnut sauce cool down.
2. Place the pears in a bowl with the rocket and a good amount of olive oil to coat the leaves and pears. Add cracked pepper and mix thoroughly with your hands to combine.
3. Onto a serving plate, pile the rocket & pears, top with the crumbled blue cheese. Add the walnuts and drizzle the salad with the sherry syrup. Serve immediately.
4. Geoff Jansz.