Salad Pir dengan Keju Biru dan Roket

Classic combination of ingredients, cheeseboard favourites transformed in salad form with the addition of pepper rocket lettuce!Ideal to serve as a starter, light lunch or as a side for a main that's not too rich.We go light on the dressing here because the blue cheese and juice from the pears a

⏱ 15 min 🔨 Prep 15min 📊 Easy 🍽 5 servings ⭐ 5.0 (23) 👁 9
Salad Pir dengan Keju Biru dan Roket

Ingredients

5 servings

Instructions

  1. Dressing: Shake Dressing in a jar.
  2. Pears: Halve then scoop out core. Place cut face down and slice into 3mm / 0.12" slices. (Note 2)
  3. Walnuts: Spread on tray and toast in a 180°C/350°F oven for 8 minutes or until they smell nutty. Leave some whole, break some in half with hands.
  4. Dress rocket: In a large bowl, toss rocket with 2 tbsp Dressing.
  5. Assemble: Pile 1/3 rocket on a platter. Scatter with 1/3 pears, 1/3 walnuts, 1/3 blue cheese crumbled into small chunks. Repeat twice more. Drizzle with remaining Dressing just before serving.

Nutrition per serving

Protein9g
Carbs9g
Fat23g
266kcal
9gProtein
9gCarbs
23gFat

💰 Cost Estimate

Total Ingredients
$396.00
Per Serving
$79.00/serving
🏠 Savings
~$792.00 vs buying!
📋 Price Breakdown (70% ingredients detected)
IngredientAmountSubtotal
- 2 pears 0.5 -
walnuts 0.75 cup $365.00
/ 4oz rocket/arugula lettuce 120 g -
/ 4 oz roquefort 120 g -
Dijon mustard 0.5 tbsp $7.00
honey 0.5 tbsp $9.00
cider vinegar 0.5 tbsp $2.00
vegetable or olive oil 0.5 tbsp $10.00
salt 0.25 tsp -
black pepper 0.125 tsp $3.00

*Estimated market prices, may vary by region

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Salad Pir dengan Keju Biru dan Roket

Ingredients:
  • 1 1/2 - 2 pears (, any type, juicy and ripe (or nashi pears or sweet apples))
  • 3/4 cup walnuts (, whole (sub almonds, pecans))
  • 120 g / 4oz rocket/arugula lettuce
  • 120 g / 4 oz roquefort, gorgonzola, stilton or other good blue cheese, (creamy but can be crumbled into chunks (Note 1))
  • 1 1/2 tbsp Dijon mustard
  • 1 1/2 tbsp honey
  • 1 1/2 tbsp cider vinegar
  • 1 1/2 tbsp vegetable or olive oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper

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