Warm Roasted Pear, Fennel & Blue Cheese Salad

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I was never a salad eater until I discovered the joy of matching salad greens with fruit. Now, whenever I spot a salad recipe with fruit in it, I pounce on it. This particular recipe from New Zealand’s Food magazine (Jun/Jul 201, Issue 71) looked absolutely tantalising and I couldn’t wait to try it out. Pears and blue cheese are truly a match made in heaven. Fennel bulb was a first for me, and I wasn’t sure I was going to like it, but I really loved it – the texture is a little like celery, and it has a surprisingly subtle licorice taste to it – a nice compliment to the rest of the salad. I’m totally sold.


WARM ROASTED PEAR, FENNEL & BLUE CHEESE SALAD

Serves 6

Ingredients: (Click here for unit converter)

For the salad

  • ¼ cup runny honey
  • 2 Tbsp olive oil
  • Sea salt and freshly ground black pepper
  • 6 small ripe, but firm pears, cored and quartered
  • 1 medium fennel bulb, sliced
  • Salad greens of your choice
  • 80g creamy blue cheese
  • Optional: Chopped walnuts

For the salad dressing

  • ¼ cup olive oil
  • 2 Tbsp lemon juice
  • 2 Tbsp runny honey
  • Salt and freshly ground black pepper

Method:

  1. Preheat the oven to 180°C (360°F) and line a roasting tray with baking paper.
  2. Mix the honey, olive oil and seasoning in a bowl and toss with the pears and fennel to coat them evenly.
  3. Arrange the pears and fennel on the prepared tray in a single layer and roast them in the oven for 12-15 minutes, tossing them once, until the pears are softened and glazed. Set the pears aside to cool for 5 minutes.
  4. Arrange the salad greens on a serving platter and top with the roasted pears and fennel. Dot the salad with slices of blue cheese.
  5. Whisk the oil, lemon juice and extra honey together and season to taste. Spoon the dressing over the salad just before serving.

Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting

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3 thoughts on “Warm Roasted Pear, Fennel & Blue Cheese Salad

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