John Myers
Rocket Salad with Tipperary Blue, Pear and Roasted Nuts
The perfect rocket salad with tipperary blue, pear and roasted nuts recipe with a picture and simple step-by-step instructions.
- 80 g Arugula
- 50 g Mixed salad
- 125 g Blue cheese
- 2 Pc. Pears fresh
- 50 g Chopped walnuts
- 20 ml Walnut oil
- 80 ml Balsamic vinegar
- 0,5 tsp Salt
- 20 ml Fruit jelly
- 0,25 Pc. Pomegranate
- Roast the walnuts in a pan over a low flame for 5 minutes without fat. Turn often.
- For the salad dressing, shake the oil, balsamic vinegar, salt and jelly in a 200ml squeeze bottle for a few minutes.
- Arrange the lettuce leaves on the large plate, then the pear cut into narrow slices, the sliced blue cheese and the cooled walnuts on top, and finally 10-20 ml of the dressing is poured over it with the squeeze bottle. Decorate with the pomegranates.
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