Skip to Navigation | Skip to Content

Search Over 15,000 Recipes

Recipes

Advanced Search

Site Search

Recipes
Chicken Recipes Italian Recipes Jamie Oliver Recipes Cocktails
Advanced Search
Recipes from:


Recipes must have:
Recipes
Rick Stein Nigella Lawson Peter Evans Iron Chef

Pear, Roquefort and caramelised walnut salad

Actress Parm Ferris shares her favourite starter for Christmas day. If you don't like Roquefort, use another soft cheese. Dolcelatte is a milder blue cheese.

Serves 4

Ingredients

Measurement Conversion Calculator

Method

  1. Slice each pear into 8 pieces, remove the core and plunge into water with a dash of lemon juice in it to stop them from browning.
  2. In a bowl, combine the sugar and soy sauce and stir until the sugar has dissolved. Add 2 handfuls of walnuts to the bowl and stir to coat thoroughly.
  3. Lay the walnuts on a baking tray and place in the oven at 130 degrees Celsius for 8 to 10 minutes to dry out.  Keep and eye on them you want them to have just started to blacken but not too much.  They go very bitter when blackened. Allow to cool.
  4. To serve, arrange the watercress on a plate, top with the sliced pear then the crumbled Roquefort and finally scatter over the walnuts.  The pears are so juicy you don’t need any other dressing.
No Rating

Recipe Rating

4

Share this Recipe

Bookmark and Share

Recipe Sources

More Recipe Collections

More Recipe Collections

What do you think?

 
  • More
  • You will need to be a member to leave a comment - Log in / Register
    Add a new comment

Video More Videos

T-bone Steak

Neil Perry

Browse Recipes By...

More Recipe Collections
More Celebrity Chefs