Pear And Rocket Salad Recipes

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PEAR AND ROCKET SALAD



Pear and Rocket Salad image

This pear and rocket salad with blue cheese is easy to prepare. Use ripe pears pair with a mature white wine. Use candied walnuts or plain ones if you can.

Provided by Michelle Minnaar

Categories     Salad

Time 15m

Number Of Ingredients 9

120g (4 oz) rocket/arugula leaves, washed and dried
2 pears, washed and thinly sliced
120g (4 oz) blue cheese, crumbled
16 walnut halves, crumbled
2.5cm (1in) fresh ginger, peeled
60ml (4 tbsp) olive oil
1 lemon, juiced
20ml (4 tsp) honey
salt and pepper, to taste

Steps:

  • Toss the rocket, pear, blue cheese and walnuts together in a large salad bowl.
  • Place the ginger, olive oil, lemon juice, honey, salt and pepper in a small blender and process until the sauce is smooth.
  • Drizzle the dressing over the salad and serve immediately. Enjoy!

Nutrition Facts : ServingSize Small Starter, Calories 368 calories, Sugar 16.5 g, Sodium 353.5 mg, Fat 27.6 g, SaturatedFat 8.1 g, TransFat 0 g, Carbohydrate 24.7 g, Fiber 4.3 g, Protein 8.8 g, Cholesterol 22.5 mg

WATERCRESS, ROCKET, SWEET PEAR, WALNUT AND PARMESAN SALAD



Watercress, Rocket, Sweet Pear, Walnut and Parmesan Salad image

Provided by Jamie Oliver

Time 15m

Number Of Ingredients 0

Steps:

  • What a pukka combination, simple and classy. Don't try to make this when you feel like it, make it when you can buy perfect pears, otherwise it will taste naff. For 1 person I normally use around 1/2 a pear, 2 big handfuls of watercress and 2 big handfuls of rocket. If the pear skins are nice I just give them a wash, if not I remove them with a peeler. Then cut them in 1/2 and deseed. It doesn't really matter how you cut them up. Sometimes in big rough chunks, maybe sliced up or even grated. Then place into a bowl with the watercress and rocket. The pepperiness of the leaves works so well with the sweetness of the pear. Drizzle with good extra-virgin olive oil just to coat, a small squeeze of lemon juice (because the pear juice is slightly acidic but very tasty), and season well with salt and freshly ground black pepper. Toss all this together and serve. Shave over Parmesan or pecornio, crumble your nuts over and tuck in. I love this salad with roasted meat or as a starter on its own.

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