Images for Marketing – Chef’s Favourite Recipes
3 ripe pears, cored, thinly sliced
1 bunch of watercress
2 ounces baby rocket leaves
2 ounces baby spinach leaves
8 ounces walnuts
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
4 ounces Blue cheese cut into pieces
Combine the pear, watercress, rocket, spinach and walnuts in a bowl.
Mix the virgin olive oil and balsamic vinegar together and mix half into the salad.
Top with the blue cheese and drizzle the remaining oil and vinegar over the salad.