Winter Salad with Spiced Pecans, Pears and Blue Cheese
Serves: 4-6 |
Method
- Wash and dry the salad leaves and set aside.
- In a small bowl, mix the pecans with the cayenne pepper, Worcestershire sauce, Tabasco and salt.
- Scatter them over a baking tray and bake in an oven preheated to 200°C/Gas Mark 6 for 5-6 minutes, until lightly toasted.
- Remove from the oven and leave to cool.
For the vinaigrette, combine the ingredients vigorously.
- Put the pears and salad leaves in a bowl and toss with the dressing.
- Divide between 4 plates, scatter over the blue cheese and pecans nuts and serve.
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Ingredients
Ingredients:
- 300g mixed winter salad leaves
- 75g pecan nuts
- a pinch of cayenne pepper
- 1 tsp Worcestershire sauce
- a dash of Tabasco sauce
- ½ tsp salt
- 3 ripe pears, peeled, cored and sliced
- 3 tbsp basic vinaigrette
- 75g blue cheese (try gorgonzola or doleclatte), crumbled
For the vinaigrette:
- 240ml sunflower oil
- 4 tbsp good quality balsamic or red wine vinegar
- garlic clove, crushed to a paste with a little salt
- 1 tbsp Dijon mustard
- sea salt and black pepper
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Winter Salad with Spiced Pecans, Pears and Blue Cheese
Taken from the Riverford Farm Cook Book
26 April 2011
anne54 rated and commented on this recipe.
could you clarify please whether it’s 3 eggs plus one for egg wash, or 3 eggs - 2 in mix and one for wash?
Thank you.
24 November 2010
Epworth Dave rated and commented on this recipe.
Been wanting to try this since having it at a restaurant in Lanzarote (they used smoked goats cheese and drizzled the parcels with honey) so its’ off to the kitchen!
14 July 2009
KTB1 rated and commented on this recipe.
Do you mean 40 Scallops. Sounds delicious but extravagant 10 per head !.
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19 October 2011
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