Method :
- To make the dressing, mix together the oils, vinegar and mustard
in a bowl or screw-topped jar.
- Add salt and black peppers to taste.
- Peel, core and slice the pears and toss them in lemon juice.
- Arrange the salad leaves on serving plates, then arrange the
pears on top.
- Crumble the Roquefort cheese and scatter over the salad with
chopped toasted hazelnuts.
- Serve at once.
Serves 4
Choose ripe, firm Comice or Williams' pears for this salad.
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