Ingredients
- ½ cup (60 g) walnut pieces
- 1 red onion, thinly sliced
- 3 large, ripe pears, preferably red–skinned
- 125 g watercress
- 125 g roquefort, crumbled
- Walnut and poppyseed dressing
- ½ teaspoon dijon mustard
- 2 teaspoons red wine vinegar
- pepper
- 1 tablespoon sunflower oil
- 1 tablespoon walnut oil
- 2 teaspoons poppyseeds
Preparation
- First make the dressing.
- Stir the mustard and vinegar together in a salad bowl with pepper to taste, then gradually whisk in the sunflower and walnut oils.
- Stir in the poppyseeds.
- Set aside while preparing the salad.
- Lightly toast the walnut pieces in a small frying pan, stirring them frequently.
- Leave to cool.
- Add the onion to the salad bowl and mix with the dressing.
- Quarter, core and slice the pears, leaving the skins on.
- Add to the bowl and toss gently to coat with the dressing.
- Add the watercress and most of the roquefort and walnuts to the pears.
- Toss together gently, then scatter over the remaining roquefort and nuts, and serve immediately.