Pear, Pecan and Watercress Salad with Zesty Blue dressing

Ingredients for 2 servings

2 ripe pears
Juice and zest of 1 lime
75 g pecan pieces
1 pack Castello Extra Creamy Blue Cheese - chopped
2-3 tbsp crème fraiche
½ 1” fresh ginger – peeled and finely chopped
75 g dates – stoned and roughly chopped
150 g Watercress 

Pear, Pecan and Watercress Salad with Zesty Blue dressing

Preparation

Preheat grill and place a piece of foil onto the grill rack.

Cut pears into slices and toss in juice from half the lime, place on the covered grill rack and grill under a medium hot grill until just going golden at the edges, turn to cook other sides.

 Meanwhile blend half the cheese with the zest and juice from second half of the lime, the ginger, crème fraiche and 2-3 tbsp. water to give a thick pouring consistency.

Arrange watercress leaves with pecan pieces, chopped dates and the remaining cheese - crumbled in a dish, scatter the grilled pear slices amongst the leaves and serve with the dressing. 

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