Pear, Blue Cheese and Walnut Salad with Honey Dressing
- Savory
- Quick
- Light
- No cook
A crisp no-cook salad of sliced pears, rocket and walnuts in a honey and olive oil dressing, finished with crumbled blue cheese.
- Total
- 15 min
- Prep 15
- Serves
- 2
- Difficulty
- Easy
You'll practice: Emulsifying · Seasoning in layers
Instructions
-
Whisk 1 tbsp honey, 2 tbsp olive oil, 0.25 tsp salt and 0.25 tsp black pepper in a small bowl until the dressing is smooth and slightly thickened.
~2 min
Whisking disperses the honey into the oil so the dressing emulsifies into a stable, glossy mixture instead of separating.
Emulsifying Whisk steadily so the honey dissolves and the oil breaks into tiny droplets; the dressing should look glossy and hold together, not split into pools.
Seasoning in layers Season the dressing first, then taste after tossing; the salty blue cheese adds more, so keep the dressing slightly under-salted.
-
Halve and core the pears, then slice them 5 mm thick. Crumble the blue cheese into rough 1 cm pieces. Break the walnuts into rough pieces.
~5 min
Slice the pears just before tossing so they keep their firm bite and do not brown.
-
Toss the rocket and sliced pears with the dressing in a salad bowl until every leaf is lightly coated.
~2 min
Coating the leaves lightly with oil and honey seals them and balances the rocket's peppery bite against the sweet dressing.
Seasoning in layers Season the dressing first, then taste after tossing; the salty blue cheese adds more, so keep the dressing slightly under-salted.
-
Scatter the crumbled blue cheese and walnuts over the salad and serve straight away.
~2 min
