Page title and description

Salads
Winter salad with spiced pecans, pears and Devon Blue
Cook's notes
For a basic vinaigrette, mix together 240ml sunflower oil, 4 tbsp good-quality balsamic vinegar or red wine vinegar, ½ garlic clove, crushed to a paste with a little salt, 1 tbsp Dijon mustardIngredients
- 75g pecan nuts
- pinch cayenne pepper
- 1 tsp Worcestershire sauce
- dash Tabasco sauce
- ½ tsp salt
- 300g mixed winter salad leaves
- 3 ripe pears, peeled, cored and sliced
- 3 tbsp basic vinaigrette
- 75g Devon Blue cheese, crumbled
Method
Prep time:
10 min
PT10M
Cooking time:
10 min
PT10M
-
Step 1
Preheat oven to 200°C/Gas 6. -
Step 2
In a small bowl, mix the pecans with the cayenne pepper, Worcestershire sauce, Tabasco and salt. Scatter them over a baking tray and bake in the oven for 5-6 minutes until lightly toasted. Remove from the oven and leave to cool. -
Step 3
Wash and dry the salad leaves and set aside. -
Step 4
Put the pears and salad leaves in a bowl and toss with the dressing. Divide between 4 plates, scatter over the blue cheese and pecan nuts and serve.