PEAR & WALNUT SALAD with BLUE CHEESE DRESSING (V)

Nutritional values per serving:

calories 222, protein 6g, fat15.6 g (saturated 4.2g), carbs 15g (sugar 13g), sodium 853mg

INGREDIENTS

• 2 large ripe seasonal pears (or 3 small)
• ½ lemon
• 25g walnuts, roughly chopped
• ½ bag (65g) watercress, rocket & spinach salad
• 2 spring onions, sliced
• 50g chestnut mushrooms, halved & thinly sliced
• 20g Danish Blue, roughly chopped
• 2 tbsp half-fat crème fraiche
• 1 ½ tbsp light mayonnaise
• 1 tsp Dijon mustard
• 2 tsp Balsamic vinegar
• salt and freshly ground black pepper

METHOD

• Cut the pears lengthways into quarters and remove the core. Cut into chunks. Add to a serving bowl and squeeze over lemon juice. Toss to coat. Add the watercress, spring onion and mushrooms.
• Add the crème fraiche, mayonnaise, mustard and vinegar to a bowl and whisk together. Add half the blue cheese and whisk into the dressing. Season with salt and pepper to taste. If a thinner dressing is desired whisk in a little water or olive oil.
• Add the dressing to the salad bowl and toss.
• Plate the salad and scatter over the walnuts and remaining blue cheese.

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For other ideas also try BBC good food