Pear, blue cheese and walnut salad never fails to please, and for good reason—the sweetness of the pear, the creamy saltiness of the blue cheese and the buttery decadence of the walnuts are all perfectly balanced by the refreshing lemony bite of the rocket.
½ cup walnuts (53° East Nut Shop, Shop 6, F Shed)
2 handfuls rocket (Garden Organics, Stalls 71-76, I Shed)
1 cup cherry tomatoes, halved (Tomato City, Stall 7, H Shed)
2 corinella pears, quartered and cores removed (The Fresh Pear Fruit Supply, Stall 20, B Shed)
80 grams soft blue cheese, torn into bite-sized chunks (Bill’s Farm, Shop 17-20 Dairy Hall)
¼ cup extra-virgin olive oil (Bill’s Farm, Shop 17-20 Dairy Hall)
1 tbsp honey (Land of Soy and Honey, Shop 10-11, Dairy Hall)
2 tbsp lemon juice (Fruit & Veg Supply, Stalls 21-25, H Shed)
salt flakes, cracked black pepper (Green Valley Spices, Stalls 36-40, B Shed)
Dry-fry the walnuts in a hot pan over medium heat, stirring constantly, until golden-brown. Set aside.
Arrange rocket, cherry tomatoes and pear quarters on a plate. Sprinkle over blue cheese and toasted walnuts.
Make a dressing by whisking together oil, honey and lemon juice in a bowl. Season to taste, and pour over salad. Enjoy!