Arugula (Rocket), Pear and Blue Cheese Salad

Autumn salad topped with a nutty walnut sauce.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 2  tablespoons butter
• 3  tablespoons sugar
• 3⁄4 cup walnuts
• 3  tablespoons sherry wine vinegar
• 1  nashi pear, cored, quartered and finely sliced
• 1⁄2 cup arugula (rocket)
•  extra virgin olive oil
•  cracked pepper
• 50 -75  g blue cheese, crumbled (such as Castello)

Directions

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.