3-4 pears
6-8 dates
50g walnuts
100g gorgonzola/blue cheese, broken up into chunks
150g rocket leaves
Dressing:
half a red onion, very finely chopped
15ml red wine vinegar
15ml Dijon mustard
15ml cold water
45ml olive oil
Slice the pears into 3-4mm thick slices and arrange them on a serving platter, overlapping slightly.
Cut the dates into quarters and scatter evenly over the pears.
Scatter the walnuts over as well as the blue cheese.
Top the salad with the rocket leaves.
For the dressing:
Add the onion, vinegar, mustard and water to a small bowl and whisk together.
Drizzle in the olive oil while whisking continuously until all is incorporated and the dressing is amalgamated.
Dress the salad with the vinaigrette and serve.
My Whisk and I 