- Pears 3
- Lemon juice 1 tbsp
- Mixed baby salad 1 bag
- Roquefort cheese 150 g
- Honey and mustard vinaigrette
- Extra virgin olive oil 1/4 cup
- Vinegar 4 tbsps
- Grain mustard 2 tbsps
- Honey 2 tbsps
- Salt • 1 kcal
- Apple cider vinegar 1 tbsp
This is a salad for a special occasion. With walnuts, blue cheese and olive oil it is not exactly light, but of course it is a complete dish, healthy, quick to make, and very tasty. With an original and colorful presentation, it is ideal if you have guests, and besides, like any other salad, it admits all kinds of variations in quantities and ingredients.
This salad considers very well two important aspects: the nutritional composition (protein, healthy fats, vegetables) and the composition of flavors and textures (something crispy, something creamy and a dressing that adds flavor).
It has many variables, there are people who prepare the roasted pears, in our case we will use them raw. Also varies the cheese to choose, apple cider vinegar can be replaced by balsamic vinegar.
With the salads the options are endless. This particular one is a salad with some very interesting flavors and that you can prepare it in less than 5 minutes.
For this salad it is essential to choose good pears. The pears must be firm but not hard. The pears begin to ripen at the end of the stem, we must choose the pears that begin to soften in this part. To know if the pear is already mature or almost ripe, you should make a slight pressure with your finger and it should yield. If you buy the pears a few days before making the salad, you can keep them in the fridge to prevent them from maturing.
We will start washing the pears very well. Cut them in eighths and remove the seeds. Sprinkle the pears with lemon juice Sprinkle the pears with lemon to prevent them from turning brown. Season with salt and pepper.
Wash the salad with vinegar, rinse well and drain off the excess water. Place it in a bowl, add the pears and blue cheese, previously cut into bite-size pieces.
Sprinkle over with chopped nuts.
Mix honey, mustard and vinegar. Add the oil little by little by mounting it with rods. Season with salt and pepper. Season the salad and serve it.