Pear, Blue Cheese and Walnut Caesar Salad
50g/2oz/¼ cup walnut pieces
1 tbsp olive oil
15g/½oz/1 tbsp butter
4 pears, quartered, cored and thickly sliced
1 cos (romaine) lettuce
2 tbsp bread croûtons
100g/3½oz Roquefort, crumbled
½ quantity Caesar dressing
1 Dry-fry the walnuts in a non-stick frying pan over a medium heat for 1 minute until lightly toasted. Set aside.
2 Heat the oil and butter in the pan and add the pears. Cook for 2 minutes each side until golden. Remove from the pan with and set aside.
3 Separate the lettuce into leaves. Cut into biggish pieces and place in a large bowl. Add the walnuts, pears, croûtons and blue cheese. Toss lightly in the Caesar dressing and serve immediately.