Arugula (Rocket), Pear and Blue Cheese Salad

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READY IN: 1hr 20mins
Recipe by Werringer

Autumn salad topped with a nutty walnut sauce.

Ingredients Nutrition


  1. In a pan over medium heat, melt the butter and sugar. Once the sugar has dissolved, add the walnuts and cook for 5 minutes or until they have caramelised. Add the sherry vinegar and remove from the heat. Pour onto a tray lined with baking paper and let the walnut sauce cool down.
  2. Place the pears in a bowl with the rocket and a good amount of olive oil to coat the leaves and pears. Add cracked pepper and mix thoroughly with your hands to combine.
  3. Onto a serving plate, pile the rocket & pears, top with the crumbled blue cheese. Add the walnuts and drizzle the salad with the sherry syrup. Serve immediately.
  4. Geoff Jansz.

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