French cuisine · Salads & Mezze

Roquefort and Walnut Salad

Mixed lettuces with tangy Roquefort, toasted walnuts and pear wedges in a walnut oil vinaigrette.

Ingredients · for 4 servings

• 150g mixed salad leaves
• 150g Roquefort
• 80g walnut halves
• 2 firm pears
• 1 shallot
• 3 tbsp walnut oil
• 1 tbsp red wine vinegar
• 1 tsp medium-strength mustard
• 1 tsp honey
• Salt, pepper

Instructions

1. Wash the salad leaves, spin thoroughly dry and tear into bite-sized pieces; finely dice the shallot.
2. Toast the walnuts in a dry pan over medium heat for 3–4 min. until fragrant, and let cool on a plate.
3. For the vinaigrette, whisk together the mustard, honey, red wine vinegar, shallot, salt and pepper, then slowly whisk in the walnut oil until the dressing is lightly creamy.
4. Only now quarter the pears, core them and cut into thin wedges, so they don't turn brown.
5. Toss the salad lightly with two-thirds of the vinaigrette and arrange on four plates.
6. Scatter the pear wedges and walnuts over the top, crumble the Roquefort coarsely on top, drizzle with the remaining vinaigrette and serve immediately.