Pear & Watercress Salad

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* Exported from MasterCook *

 

Pear & Watercress Salad

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 bunches watercress

9 ounces roquefort cheese

5 1/2 hazelnuts -- toasted and coarsely chopped

3 red pears -- cored and thinly sliced, but not peeled

juice of 1 lemon

5 tablespoons hazelnut oil

1 tablespoon red wine vinegar

 

Chop off the ends of the watercress, then untie the bunches. Wash well,

then dry and transfer to a salad bowl. Crumble in the Roquefort, then add

the chopped hazelnuts and pear slices. Add a little of the lemon juice and

toss the salad.

 

Make the dressing: mix the oil with the vinegar and the remaining lemon

juice. Season with a little salt (don’t overdo it as the cheese is quite

salty) and pepper. Pour the dressing over the salad at the last moment and

toss well before serving.

 

Description:

" Tasty combination "

Source:

" BBC Good Food Vegetarian Christmas 2004 "

 

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Per Serving (excluding unknown items): 267 Calories; 25g Fat (83.8% calories

from fat); 10g Protein; 1g Carbohydrate; trace Dietary Fiber; 38mg

Cholesterol; 774mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0

Vegetable; 4 Fat; 0 Other Carbohydrates.

 

NOTES : This is a real pick-me-up salad, with peppery watercress, sharp blue

cheese and succulent pear slices all tossed in a lovely rich hazelnut oil

dressing.

 

 

 

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0