recipe: pear and blue cheese salad

This gem of a salad has saved my bacon more than a few times when I’m home, a little peckish and without a huge amount of food in the house. With just a frying pan you can rustle up this salad in around 10 minutes and be out eating in the sunshine before you know it.

Ingredients – serves 1 but is easily scaled up for more

  • Knob of butter
  • 1 thick slice of bread, sourdough is ideal
  • 1 pear, cored
  • 75g baby salad leaves
  • 50g blue cheese
  • Handful of walnuts
  • 1 tbsp extra virgin olive oil
  • 1/2 tbsp raspberry vinegar (or red wine vinegar and a pinch of sugar)
  • Salt and pepper


  1. Chop the bread into rough 1cm chunks. Core the pear and chop into similar sized chunks.
  2. Heata frying pan on a low/medium heat and add the butter. Once melted, add the pears and coat them in the butter allowing them to fry for 2-3 minutes until beginning to soften.
  3. Add the bread to the pan ensuring each chunk is in the butter rather than on top of the pears. Continue to fry for 1-2.
  4. Add the walnuts and cook until the pear is softly and lightly browned and the bread is crispy.
  5. While the pear is cooking, crumble the blue cheese into small pieces. Mix all the remaining ingredients together into a dressing. Toss the leaves in the dressing and arrange on a plate.
  6. Top the salad leaves with the pear, bread and walnuts and scatter across the blue cheese. Enjoy!

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