Pear and Roquefort Salad with Poppy Seed Dressing Recipe

Pear and Roquefort Salad with Poppy Seed Dressing is an ideal summer dish, which takes minutes to prepare. The poppy seeds and the crispy toasted pecans complement the salad, adding extra interest and mineral value to the overall take of the dish.

This simple recipe of the Pear and Roquefort Salad with Poppy Seed Dressing does not involve cooking or baking as you just have to cut, mix and serve the ingredients.

Preparation Time: 20 minutes
Serving Size: 04 persons
Utensils: bowls, large fork, knife, four medium salad plates

Ingredients:

– 1 celery stick
– 3 ripe dessert pears – preferably red or pink-flushed
– 1 head of chicory – separated into leaves
– 50g lamb’s lettuce
– 25g pecan nuts (or walnuts) – lightly toasted
– 100g Roquefort cheese
– 4 slices walnut bread – toasted

Poppy seed dressing

– 2 tablespoons walnut oil
– 1 tablespoon sherry or balsamic vinegar
– 1 teaspoon mustard – Dijon mustard is preferred
– 1 teaspoon clear honey
– 2 teaspoons poppy seeds

Instructions

  • 1

    First of all prepare the dressing

    Take a screw-topped jar and add in all the dressing’s ingredients, according to the mentioned sequence and proportions. Seal the jar by placing the lid at the top and shaking vigorously until well mixed.

    Note: As you know that the Roquefort is quite salty, therefore there is no need to add in any salt.

  • 2

    Cut and mix salad’s ingredients

    Grab a celery stick and cut it lengthwise and then slice again lengthways into fine strips. Place the celery slices in a large bowl. Now, core and thinly slice the three ripe dessert pears lengthways and place them in the bowl. Add in the lamb’s lettuce, chicory leaves, and the lightly toasted pecan nuts.

  • 3

    Add in the dressing

    Drizzle the dressing all over the ingredients and toss the mixture with the help of a large fork in order to coat each of the ingredients evenly.

  • 4

    Sprinkle the Roquefort cheese

    Sprinkle the Roquefort cheese all over the salad set the bowl aside.

  • 5

    Arrange the walnut breads on the salad plates

    Take four medium salad bowls and place the toasted slices of walnut bread on each of them.

  • 6

    Pile the salad over the walnut breads

    Now, gently pile the salad equally over the top of the walnut bread pieces.

  • 7

    Serve

    The Pear and Roquefort Salad with Poppy Seed Dressing is ready to serve.

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