Blue cheese & pear salad with walnut dressing

If raspberry vinegar is unavailable, you can use red wine vinegar instead.

 

Ingredients

100g (1 cup) walnut halves
1/2 x 30cm baguette (French breadstick), cut crossways into 2mm-thick slices
60ml (1/4 cup) avocado oil
2 tbs raspberry vinegar
1 tbs wholegrain mustard
Salt & freshly ground black pepper
2 bunches rocket, ends trimmed, washed, dried
2 just-ripe red anjou or corella pears, cored, thinly sliced lengthways
1 red onion, halved, thinly sliced
1 x 150g pkt blue cheese (Castello brand), crumbled

 

read on below advertisement

Method

1. Preheat oven to 180°C. Place the walnuts on a baking tray. Bake in preheated oven for 6-8 minutes or until toasted. Remove from oven.
2. Place the bread on a baking tray and drizzle with 1 tbs of the oil. Bake in oven for 5 minutes or until crisp. Remove from oven and set aside for 5 minutes to cool. Break into large pieces.
3. Place the vinegar, mustard and remaining oil in a screw-top jar and shake until well combined. Taste and season with salt and pepper.
4. Place the rocket, pear, onion, cheese, walnuts and croutons in a large serving bowl. Drizzle with dressing and gently toss to combine. Serve immediately.