Pear and Pecan Salad with Blue Cheese
75 g/3 oz/1/2cup shelled pecan nuts, roughly chopped
3 crisp pears
175 g/6 oz young spinach, stems removed
1 escarole or butterhead lettuce
1 radicchio
30 ml/2 tbsp ready-made blue cheese dressing
salt and freshly ground black pepper
crusty bread, to serve
Toast the pecan nuts under a moderate grill, to bring out their flavour.
Cut the pears into even slices, leaving the skin intact and discarding the cores.
Wash the salad leaves and spin dry. Add the pears together with the toasted pecans, then toss with the dressing. Distribute between 4 large plates and season with salt and pepper. Serve with warm crusty bread.
75 g/3 oz/1/2cup shelled pecan nuts, roughly chopped
3 crisp pears
175 g/6 oz young spinach, stems removed
1 escarole or butterhead lettuce
1 radicchio
30 ml/2 tbsp ready-made blue cheese dressing
salt and freshly ground black pepper
crusty bread, to serve
Toast the pecan nuts under a moderate grill, to bring out their flavour.
Cut the pears into even slices, leaving the skin intact and discarding the cores.
Wash the salad leaves and spin dry. Add the pears together with the toasted pecans, then toss with the dressing. Distribute between 4 large plates and season with salt and pepper. Serve with warm crusty bread.