Pear, Blue Cheese and Toasted Almond Winter Salad
Dominic Franks creates a deliciously healthy winter dish, a perfect accompaniment to grilled meats and fish.
After all the indulgences of the past few weeks I am craving something fresh and green – but I also don’t want to give up some luxuries.
This hearty salad, with its creamy blue cheese and toasted almonds, has a lovely richness but the basil yoghurt dressing, with the addition of blood orange juice, gives us the zingy freshness we desire.
Perfect served alongside some grilled salmon or pan-fried seabass.
METHOD
- Build the salad in a large shallow bowl. Simply layer all the ingredients starting with the watercress and rocket, and then lay the wedges of gem lettuce on top, followed by the rest of the ingredients.
- For the dressing, place all the ingredients into a food processor and whiz together until thick and gloriously green. Pour all over the salad and serve.
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