Brunches Recipes - Pear and Walnut Salad with Blue Cheese Dressing

Ingredients

Dressing

• 100 g (3 1/2 oz) creamy blue cheese

• 3 tablespoons olive oil

• 1 tablespoon walnut oil

• 1 tablespoon lemon juice

• 1 tablespoon cream

• 2 teaspoons finely chopped sage

•  100 g (1 cup) walnut halves

• 4 firm, ripe small pears, such as Corellas

• 2 tablespoons lemon juice

• 2 witlof (chicory/Belgian endives), trimmed and leaves separated

• 100 g (3 1/2 oz) Parmesan cheese, shaved

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Method:

1. To make the dressing, puree the blue cheese in a small food processor, then add the olive oil, walnut oil and lemon juice, and blend until smooth. With the motor running, slowly add 2 teaspoons warm water. Stir in the cream and sage, and season to taste.

2. Preheat the grill (broiler). Put the walnuts in a bowl and cover with boiling water. Soak for 1 minute, then drain. Spread the walnuts on a baking tray and put under the grill for 3 minutes, or until lightly toasted. Chop coarsely.

3. Thinly slice across the pears through the core to make rounds. Do not peel or core the pears, but discard the seeds. As each pear is sliced, sprinkle with a little lemon juice to prevent discoloration. On each serving plate, arrange three pear slices in a circle. Top with a scattering of walnuts, a couple of endive leaves, a few more walnuts and some Parmesan shavings.

4. Repeat this layering, reserving the last layer of Parmesan and some of the walnuts. Spoon some dressing over each stack, scatter with the remaining walnuts, and top each with the reserved Parmesan.