Foodie Thursday: Time for your 5 a day!
Pear Roquefort Salad
2 pears, thinly sliced (using a mandoline)
1/2 apple, thinly sliced (using a mandoline)
100 grams Roquefort, crumbled
1/4 cup watercress leaves
2 tbsp. pistachios, roughly chopped
sea salt and cracked fresh pepper, to taste
FOR THE DRESSING:
1/3 cup sour cream
1 1/2 tsp. white wine vinegar
2 tbsp. mayonnaise
pinch of salt
1 garlic, turned to paste
1 cup Roquefort cheese
2 cranks on the pepper grinder
Using a mandoline, thinly slice pears and half an apple. Place in a bowl of water with a few tablespoons of lemon juice to prevent browning and keep aside.
In a medium bowl, combine all the dressing ingredients and whisk until smooth.
For plating, stack the pear slices one atop of the other, with a couple apple slices added in. Dress with watercress leaves and chopped pistachios over top and along the sides and crumble Roquefort cheese over top. Lightly pour dressing over top and around the stacked pears. Season.
Recipe and Picture from Verses from my Kitchen