I’ve stumbled upon London Bruncher’s website and now I’m in food heaven! The dressing was perfect for the salad. I didn’t make any changes to the original recipe, except I didn’t have any walnut oil so just omitted.

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PREP: 15 MINUTES | COOK: 2 MINUTES | SERVES: 2

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Ingredients:

• 70g rocket leaves 
• 70g Gorgonzola cheese 
• A big handful of walnuts 
• 1-2 pears, halved and sliced
• 3 tbsp olive oil 
• 1 tbsp walnut oil (or more olive oil)
• 1 tbsp balsamic vinegar
• 1 tbsp lemon juice 
• 1 tbsp Dijon mustard 
• 1 tsp honey 
• Pinch of salt and pepper

Instructions:

1. Toast the walnuts in a dry frying pan for a couple of minutes until fragrant. Set aside to cool before roughly chopping.
2. Put all of the ingredients for the salad dressing in a jar and shake until you get a thickened emulsion.
3. Put the rocket in a large salad bowl and top with the pear slices, chunks of Gorgonzola and the toasted walnuts.
4. Drizzle over the salad dressing and serve.