Pear, Gorgonzola and Walnut Salad

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.


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


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.

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