French · Lunch
Roquefort and Walnut Salad
A French bistro salad built on crumbled Roquefort blue cheese, toasted walnuts, and sliced pear over bitter greens, dressed with walnut oil and sherry vinegar vinaigrette. Shallot and chives add bite and finish. Served cold as a starter or light lunch.
$5
15 minsPrep
5 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
387Calories
9.9gProtein
33.8gFat
15.4gCarbs
6.8gSugar
4.8gFiber
807mgSodium
41mgChol
9.9gSat Fat
420mgPotassium
230mgCalcium
1.6mgIron
0.5mcgVitamin B12
9mgVitamin C
vegetarian
low-carb
low-calorie
low-cholesterol
mediterranean
hidden-gems
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Wash and dry the mixed bitter greens, tear any large leaves by hand, and place in a wide salad bowl.
2
Toast
Toast the walnuts in a dry skillet over medium heat for 2-3 minutes, shaking often, until golden and fragrant.
3
Whisk
Combine the walnut oil, olive oil, sherry vinegar, salt, and black pepper in a small bowl until emulsified.
4
Toss
Add the shallot to the greens, drizzle with half the dressing, and toss gently until lightly coated.
5
Build
Arrange pear slices, walnuts, and crumbled Roquefort evenly over the greens.
6
Plate
Drizzle remaining dressing over the top, scatter chives, and serve immediately while walnuts are warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g Roquefort blue cheese
- 1.4 oz40g walnuts
- 4 cups100g mixed bitter greens
- 11 small pear
- 2 tbsp2 tbsp walnut oil
- 3 tsp3 tsp sherry vinegar
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp shallot
- 2 tsp2 tsp chives
- a pinch of salt
- a pinch of black pepper
