Caramelised Pear Salad with Blue Cheese
with courgette, potatoes & walnuts
The mould in blue cheese is Penicillium, a harmless, edible mould added to create its signature blue veins and distinct tangy flavour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Potatoes
¾ piece
Courgette
½ piece
Pear
½ piece
Red onion
10 g
Chopped walnuts
(Contains: Noten, Walnoten May be present: Noten, Pinda's, Sesamzaad)
40 g
Blue cheese cubes
(Contains: Melk (inclusief lactose))
40 g
Arugula & lamb's lettuce
Not included in your delivery
1 tablespoon
Olive oil
1 teaspoon
Balsamic vinegar
½ teaspoon
White wine vinegar
¼ tablespoon
[Plant-based] butter
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 210°C.
- Thoroughly wash the potatoes and give them a 1cm dice. Slice the courgette into crescents.
- Transfer the courgette to a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- Roast in the oven for 20 - 22 minutes or until done.
- Transfer the potatoes to a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper, then toss well to coat.
- Roast in the oven for 20 - 25 minutes or until golden-brown, tossing halfway.
- Heat a clean frying pan over medium-high heat and toast the walnuts until golden-brown.
- Core the pear and cut it into wedges.
- Melt a small knob of butter in the same pan over medium-high heat.
- Fry the pear for 8 - 16 minutes, or until soft and golden-brown, then deglaze with the balsamic vinegar.
- Meanwhile, chop the onion (see Tip).
Tip: if you don't like raw onion, you can also fry it with the pear instead.
- Transfer the courgette and the lettuce to a salad bowl and drizzle with extra virgin olive oil as preferred.
- Add the white wine vinegar and the onion. Season to taste with salt and pepper, then toss well to combine.
- Serve the potatoes with the salad alongside.
- Top the salad with the pear, then garnish with the blue cheese and the toasted walnuts.
