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.

Method

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.