Watercress, Pear & Blue Cheese

Name: Watercress, Pear & Blue Cheese
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Ingredients: 2 large bunches (120g) Watercress; 2, sliced thin (200g) Pear; crumbled (60g) Blue Cheese; a handful, toasted (30g) Walnuts; 1 1/2 tbsp (20g) Olive Oil; 2 tsp (12g) Balsamic Vinegar

Recipes · Lunch · Recipe, Typed Supps

Three strong flavours that have no business working together, arranged so that they do.

Allergens and patterns

Contains milk, sulphites, tree nuts. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.

Ingredients

2 large bunches (120g) Watercress — Gram for gram one of the most nutrient-dense greens there is, and peppery enough to stand up to blue cheese.
2, sliced thin (200g) Pear — Ripe but still firm. The sweetness is what makes the cheese bearable in quantity.
crumbled (60g) Blue Cheese — Crumbled rather than cubed, so it distributes instead of ambushing you.
a handful, toasted (30g) Walnuts — Toasted properly. Raw walnuts are faintly bitter and this salad has enough going on.
1 1/2 tbsp (20g) Olive Oil — With the vinegar, whisked, and used sparingly — the cheese is bringing plenty of fat.
2 tsp (12g) Balsamic Vinegar — A sweet vinegar, which suits the pear better than a sharp one would.

Nutrition per serving

Calories: 380 kcal
Protein: 10.1g
Carbohydrate: 14g
of which sugars: 11.4g
Fat: 30.5g
of which saturated: 8.8g
Fibre: 7.2g
Sodium: 264.7mg

Method

Toast the walnuts in a dry pan until they smell of themselves, then cool.
Whisk the oil and vinegar with a pinch of salt.
Lay the watercress and pear on a plate and dress lightly.
Scatter the blue cheese and walnuts over at the very end.