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
- Chop the bread into rough 1cm chunks. Core the pear and chop into similar sized chunks.
- 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.
- 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.
- Add the walnuts and cook until the pear is softly and lightly browned and the bread is crispy.
- 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.
- Top the salad leaves with the pear, bread and walnuts and scatter across the blue cheese. Enjoy!