Wicklewood's Pear and Roquefort Salad

Total Time
Prep 5 mins
Cook 0 mins

Light lunch quick and very tasty with the combination of flavours and textures. I prefer Roquefort, however, any sharp blue cheese can be used.

Ingredients Nutrition


  1. Peel, core and slice the pears and toss them in lemon juice.
  2. Arrange the salad leaves on serving plates and arrange the pears on top.
  3. Scatter the Roquefort and nuts over the salad.
  4. In a screw top jar, mix the oils, vinegar mustard and seasoning.
  5. Seal the lid and shake well.
  6. Pour over the salad and serve immediately.
Most Helpful

A delicious salad. I did sub walnut oil for the hazelnut and feta instead of the blue cheese. Made for PAC Spring 2011.

PaulaG March 10, 2011