Ripe pears are tossed with lamb's lettuce, witlof, pecans and Roquefort cheese then drizzled with a poppy seed honey mustard dressing. Serve with pumpernickel.
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Poppy Seed Dressing
2 tablespoons walnut oil
1 tablespoon sherry or balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
2 teaspoons poppy seeds
1 celery stalk
3 ripe pears (preferably red or pink-flushed)
1 head witlof, separated into leaves
50g lamb's lettuce or baby salad leaves
1/4 cup (25g) pecans or walnuts, lightly toasted
90g Roquefort cheese
4 slices pumpernickel or walnut bread, toasted
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Directions Preparation:20min › Ready in:20min
First make the dressing by placing all the ingredients in a screw-top jar and shaking until well combined. As the Roquefort is quite salty, there is no need to add any salt.
Cut the celery into 5cm lengths then slice again lengthways into thin strips.
Core and thinly slice the pears lengthways and place in a large bowl with the witlof leaves, salad leaves, nuts and celery. Add the dressing and toss well to coat evenly. Crumble the Roquefort over the salad.
Place a slice of the toasted pumpernickel or walnut bread on each plate and pile the salad evenly over the top. Serve immediately.