3 ripe corella pears, cored, thinly sliced
1 bunch watercress, trimmed
50 g baby rocket leaves
50 g baby spinach leaves
250 g walnuts, toasted
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
125 blue cheese, crumbled.
Combine the par watercress, rocket, spinach and walnuts in a bowl.
Drizzle over 2 tablespoons oil and half the balsamic vinegar. Toss to coat.
Divide the salad among serving plates. Top eiwh blue cheese. Drizzle remaining
Oil and balsamic vinegar.