This tasty salad is light, sweet and easy to make — perfect for any occasion.
• 80g baby rocket
• ¼ Pear
• 4 cherry tomatoes
• 50g toasted walnuts
• ¼ spanish onion (small)
• 50g blue cheese
• 1 sprinkle of sea salt
• 1 sprinkle of fresh cracked pepper
• 30ml extra virgin olive oil or grape seed oil
• 15ml aged balsamic vinegar
• ½tsp whole grain mustard
• sea salt and pepper to taste
Once you’ve picked and washed the rocket, place it in a bowl, cover tightly and leave in the fridge while you prepare everything else.
Slice the onion very thin length ways so they look like toothpicks. Next, cut the pear into quarters. Take one quarter and slice it very thinly. Then cut your cherry tomatoes in half. Take the rocket out of the fridge and add the pear, onion, and tomatoes to the bowl. Now you can toast the walnuts quickly in a hot frying pan When you can smell them, they’re done. Add the nuts to the rest of the ingredients.
The easiest way to make the dressing is to combine all ingredients in jar and shake well. (You can then store remaining dressing in it for further use.) If you don’t have a jar, put the vinegar and mustard in bowl and whisk in the oil. Then season with salt and pepper to taste.
Toss the salad with the dressing and finish by crumbling the blue cheese on top with some sea salt and fresh cracked pepper. Enjoy with some fresh sourdough bread.
Recipe courtesy of Rogues.