After an amazing journey to High Point, I’m home. And because of the rich and delicious food that I ate the past five days I’m craving salad – lots and lots of salad. This one instantly popped out to me. It’s simple and looks delicious. Simple is key for the rest of the week since I’ll be slowly regaining my energy from walking miles and miles at High Point.
What are you craving this week? Hope you enjoy this one
Pear, Blue Cheese and Walnut Salad
Ingredients
Salad:
- 2 ripe pears (conference pears, preferably)
- 1 sheet puff pastry
- 150 g – 200 g baby leaf salad (1 pkg)
- 1/2 cup walnuts
- 50 g blue cheese, chopped
Dressing:
- 4 tb extra virgin olive oil
- 1 tbs balsamic vinegar
- 1 tbs honey
- 1 pinch of salt
Directions
- 1. Peel pears and core from the bottom. Cut the bottom of the pears, so they will stand upright.
- 2. Preheat oven to 400 ºF. Cut the puff pastry into 2-3 cm wide strips.
- 3. Starting at the top, wind a pastry strip around one pear, slightly overlapping the edges of the pastry and tucking the end under the pear. Repeat with the remaining pastry strips and pear.
- 4. Place the wrapped pears onto a baking sheet, and bake for approximately 15 minute. If the pear top browns too fast, cover it with aluminum foil.
- 5. Remove from the oven, and set aside whilst preparing the salad.
- 6. Distribute the baby leaf salad in two bowls. Add the walnuts and blue cheese, and toss to mix evenly.
- 7. In a separate bowl, mix dressing ingredients.
- 8. Place pears over the baby leaf salads, and serve together with salad dressing.
Photo and recipe by la receta de la felicidad
