World Cuisine

Pear, Walnut and Gorgonzola Salad

cook 10 mins
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 teaspoon caster sugar
  • 40 g (1 3/4 oz) walnut pieces
  • 1 radicchio, leaves separated
  • 50 g (2 oz) rocket leaves
  • 1 romaine heart, leaves separated and torn
  • 2 pears, cored and sliced
  • 175 g (6 oz) Gorgonzola cheese, crumbled
  • Whisk together the olive oil, mustard, vinegar and sugar in a small bowl or measuring jug.
  • Toast the walnut pieces in a dry frying pan, until golden, to help bring out their flavour.
  • Toss together the radicchio, rocket and romaine heart leaves in a bowl. Divide the leaves between 4 plates and sprinkle with the slices of pear, crumbled Gorgonzola and the walnuts.
  • Pour over the dressing and serve.
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