Watercress, Pear and Roquefort Cheese Salad Recipe

Watercress with pear salad dish
Yield: 4    Preparation Time: 15 mins    Cooking Time:
This salad is fresh and vibrant with contrasting colors, texture and flavors. The walnut oil dressing complements it perfectly.


115g watercress
3 large pears, quartered and cored
1 red onion, thinly sliced
115g Roquefort cheese, crumbled
55g walnut pieces

For the walnut dressing;
1 tablespoon walnut oil
1 tablespoon sunflower oil
½ teaspoon Dijon mustard
2 teaspoons red wine vinegar
2 teaspoons poppy seeds

Recipe Instructions

Make the dressing.
Stir together the mustard and vinegar in a salad bowl and add pepper to taste. Whisk in the sunflower and walnut oil and stir in the poppy seeds. Set aside.

Toast the walnut pieces.
Toast the walnut pieces in a small frying pan stirring constantly so they do not burn. Remove them from the heat and let them cool.

Make the salad.
Put the red onion in the bowl with the dressing and mix together. Add the pear pieces and toss gently to coat them in the dressing. Add the watercress, most of the cheese and walnuts and mix together well. Scatter over the remaining cheese and nuts and serve immediately.