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Ingredientes
- 250 gm fresh rocket leaves, well washed
- 2 x hard Beurre Bosc pears
- 200 gm blue cheese of your choice
- 100 gm roasted hazelnuts
- 3 Tbsp. hazelnut, (or possibly olive) oil
- 1 Tbsp. white wine vinegar
- 2 Tbsp. balsamic vinegar
- Â Â salt and pepper to taste
Direcciones
- Trim the rocket leaves and drain them well before placing them in a large salad bowl.
- Halve and core the pears before thinly sliced the flesh. Add in the pear slices to the salad bowl with the crumbled blue cheese and roasted hazelnuts.
- Whisk together the hazelnut oil and vinegars before adding salt and pepper to taste.
- Drizzle the dressing over the salad then toss thoroughly to coat all the leaves with some dressing.
- Serve heaped into salad bowls, making sure which every dinner has plenty of pear, nuts and blue cheese to balance the flavour of the leaves.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 102g | |
| Calories 382 | |
| Calories from Fat 284 | 74% |
| Total Fat 33.97g | 42% |
| Saturated Fat 2.49g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 422mg | 12% |
| Total Carbs 14.83g | 4% |
| Dietary Fiber 5.4g | 18% |
| Sugars 7.21g | 5% |
| Protein 8.52g | 14% |
