Pear, walnut and roquefort salad

prep time: 1 mins

cooking time: 5 mins

serves: 4

season: winter

brussels sprouts, cabbages, celery, chicory, endive, jerusalem artichokes, leeks, marrows, onions, parsnips, potatoes, seakale, swede, turnips, turkey, pheasant, partridge, duck, geese, hare, ham, venison

ingredients:

2 ripe pears
juice of a lemon
1 tbsp white wine vinegar
1 tbsp organic wholegrain mustard
6 tbsp walnut oil
handful washed rocket leaves

30g organic walnuts
75g Roquefort

1	Peel and core the comice pears and smear them with the juice of a lemon to prevent browning.
2	Put the white wine vinegar, mustard, oil and pinch of salt in a screw-top jar and shake well to emulsify.
3	Slice the pears lengthwise in a salad bowl, add a handful of rocket and scatter over roughly crushed walnuts before drizzling with the vinaigrette.
4	Crumble the Roquefort over the salad and finish with a little black pepper.

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Pear, walnut and roquefort salad

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