Rocket, Pear, Walnut, & Blue Cheese Salad

Crunchy pears provide the best texture for this salad. You could also add some crispy bacon if you like.

2 tsp honey, melted (we love Airborne Honey’s manuka and wildflower)
1/3 cup extra virgin olive oil (we love Olivado)
1 tbsp DYC white wine vinegar
2 pears
3 cups baby rocket leaves
100g blue cheese (we love Kapiti)
¾ cup walnuts, lighted toasted (we love Alison’s Pantry)

1/2 pack free-range streaky bacon (we love Hellers free-range Danish streaky bacon)

We used a Le Creuset non-stick frying pan.

Fry off the streaky bacon until crispy & golden in a non-stick fry pan.
Mix honey, extra-virgin olive oil and DYC white wine vinegar together in a small bowl.
Remove cores from the pears and slice thinly, leaving skin on. Place pears in a bowl and pour over the dressing.
Combine rocket leaves, crumbled blue cheese and walnuts on a serving platter.
Chop the bacon and add to the salad.
Scatter salad with ripe pears, drizzle over extra dressing and serve.
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