Baby Lettuce Salad with Pears, Blue Cheese and Candied Walnuts
Ingredients
1tablespoonsherry vinegar
1teaspoonminced shallot
2tablespoonsextra-virgin olive oil
1 1/2teaspoonswalnut oil or avocado oil
Salt and freshly ground pepper
1bag assorted baby lettuce
1bunch of arugularocket, trimmed
1/2cupwhole walnuts
2tablespoonsdate honeysilan
1medium Bartlett pear--halvedcored and thinly sliced
1/2cupcrumbled Maytag or Danish blue cheese
Instructions
Preheat the oven to 180C (350F). Place the walnuts on a baking tray and drizzle the date honey over the nuts and mix until they are completely coated. Add more date honey, if necessary. Bake for 5 to 10 minutes or until golden brown. Set aside to cool.
In a large bowl, combine the vinegar and shallot. Whisk in the olive and walnut oils and season with salt and pepper. Add the lettuce, arugula, walnuts and pear slices, season with salt and pepper and toss well. Crumble the blue cheese on top and serve.