Arugula (Rocket), Pear and Blue Cheese Salad

1. 1

   In a pan over medium heat, melt the butter and sugar.

2. 2

   Once the sugar has dissolved, add the walnuts and cook for 5 minutes or until they have caramelised.

3. 3

   Add the sherry vinegar and remove from the heat.

4. 4

   Pour onto a tray lined with baking paper and let the walnut sauce cool down.

5. 5

   Place the pears in a bowl with the rocket and a good amount of olive oil to coat the leaves and pears.

6. 6

   Add cracked pepper and mix thoroughly with your hands to combine.

7. 7

   Onto a serving plate, pile the rocket & pears, top with the crumbled blue cheese.

8. 8

   Add the walnuts and drizzle the salad with the sherry syrup.

9. 9

   Serve immediately.

10. 10

    Geoff Jansz.

* Per serving · 4 servings · Values may vary.

No additional tips available.