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Fruit and nut salad with cubed Gorgonzola and pickled beetroot. Vibrant and summery with just enough pear and walnut to keep bellies happy and full.
Pear, walnut and gorgonzola salad
Light, refreshing and full of flavour – if my salad isn’t any of this, then I’m not interested. A fruit and nut salad paired with a creamy gorgonzola is always going to be a winner in my eyes. Its so quick to make, theres no cooking involved and it tastes bloody fantastic.
But this is coming from a girl who can sit and eat a full block of gorgonzola, all to herself, in one sitting. Honestly – half an hour and its gone. I don’t even realise I’m still eating. . . until I’m sat feeling disappointed that theres no cheese left. But anyway – the point being, that if you aren’t a fan of Gorgonzola then swap it in for another of your favourite cheeses. Or even get multiple cheeses to suit multiple tastes.
However you want it – fruit and nut salad
The same can be said for the nuts – not keen on walnuts? – get some cashews, almonds, peanuts . . . Or the Rocket – just use lettuce or spinach leaves instead – you get the idea. The premise of this dish is ‘fruit and nut with a bit of cheese’ – the details of that can be left up to you:-) And thats why I love this recipe! I’ve included a few more suggestion for ingredient swaps below.
To make this pear and walnut salad even quicker to throw together, and even tastier to eat, I love to add my favourite beetroot pickle. Saves messing about making a fancy dressing 🙂
Fresh fruit and nut salad with gorgonzola
- 50 g Rocket leaves
- 50 g Watercress leaves
- 100 g Gorgonzola cheese cubed
- 20 g Walnuts halves (chop smaller if desired)
- 2 medium pears sliced
- 2 tsp Pickled beetroot (I used English Provender pickled beetroot)
- In a large bowl toss together the salad leaves, cubed cheese and walnut halves.
- Divide the salad mix evenly between two plates and top with slices of pear and pickled beetroot.
- For the salad: Spinach, lambs lettuce, baby gem, beetroot leaves
- For the cheese: Feta, brie, camembert, mozzarella, stilton
- For the nuts: cashews, peanuts, almonds, pecans, pistachio
- Try with apple or figs instead of pear
- Try with honey instead of pickled beets
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I am linking this recipe to #cookblogshare hosted by hijackedbytwins, recipesmadeeasy, everydayhealthyrecipes and Easypeasyfoodie. I am also linking to #brilliantblogposts by honestmum, and #cookonceeattwice by searchingforspice.