Pear, Bleu d’Auvergne and Pine Nuts Salad

25 October 2017 — Dinner, Salad

Pear and Blue Salad


150g Bleu d’Auvergne

Approx 200g salad leaves, ideally watercress and rocket

2 pears – ideally Conference or Concorde

Pine nuts


For the dressing:

2tbsp balsamic vinegar

2tbsp walnut oil

3tbsp olive oil

1 peeled garlic clove

1/2 tsp sea salt

1tsp English mustard powder



How to make it

This is a fabulous and easy starter idea. The trick to making this salad really come to life is to use a blue cheese that delivers a strong flavour hit, and Bleu d’Auvergne does just that.

  • Heat a frying pan and lightly toast the pine nuts (no oil needed) until they begin to turn golden brown. Put aside.
  • Combine the vinegar and oils in a bowl.
  • Using a pestle and mortar, crush the garlic then add the salt until it’s creamy. Work the mustard powder in until it becomes a paste. Add to the vinegar and oil combination and whisk.
  • Half the pears (peel, if you wish) and brush with a little of the dressing.
  • Wash the salad leaves then place into a large salad bowl.
  • Toss the salad with crumbled Bleu d’Auvergne, toasted pine nuts and the dressing. Serve.
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