• 4-5 small pears
  • juice of half a lemon
  • 1 head of fennel
  • 6-8 handfuls of salad leaves; I like a combo of lambs lettuce & rocket
  • 120g blue cheese (like St Agur)
  • 60g pine nuts
For the dressing
  • 3 tbsp balsamic vinegar
  • 4 tbsp olive oil
  • juice of half a lemon
  • 1 tsp honey (optional)
  • salt & pepper


PREP TIME : 10 mins. SERVES: 4

Blue cheese isn’t for everyone. But it is delicious. Especially when pear with the crisp sweetness of a pear and crunch of pine nuts. This salad makes a great starter, side dish or lunch. I like the bitterness of lambs lettuce & rocket against the sweetness of the other ingredients, but you can use baby spinach/romaine lettuce if you prefer a less bitter taste.


Start by gently toasting the pine nuts in a small pan over a low heat until golden on all sides.

Slice the pears in to quarters, remove the core and slice each quarter in half. Place in a bowl with one half of the lemon juice and coat – the acid from the lemon stops the pear browning.

Next slice the fennel and place in the bowl with the pear.

To make the dressing combine everything together in a jar, screw the lid on tightly and shake until combined.

Add the leaves to the bowl with the pear & fennel, pour over the dressing and use your hands/spoons to toss together.

Arrange on a platter/plates and top with the crumbled blue cheese & pine nuts.