From the Untouched World kitchen: Pear, Blue Cheese & Walnut Salad

Pear, Blue Cheese & Walnut Salad

Serves 4


  • 1 Fennel bulb – shaved thinly
  • ½ cup toasted walnuts
  • 1 bunch baby spinach
  • Small handful of mesculin lettuce
  • 1 ripe pear cut in thin wedges
  • Salt & pepper


  • 1 dessertspoon quality runny honey
  • 2 tsp grainy mustard
  • 2 tbsp walnut oil or olive oil
  • Juice of 1 lemon
  • 1 wedge of blue cheese

Lightly rinse the spinach and mesculin, then drain well. Mix with the shaved fennel bulb, walnuts and pear. Season lightly. Mix together the dressing and fold through the salad. Place in a serving bowl and crumble over the blue cheese.


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