Serves 4-6
Ingredients
300g mixed winter salad leaves
75g pecan nuts
pinch of cayenne pepper
1 tsp Worcestershire sauce
a dash of Tabasco sauce
½ tsp salt
3 ripe pears, peeled, cored and sliced
3 tbsp basic vinaigrette
75g blue cheese (try gorgonzola or doleclatte), crumbled
Lemon juice (to dress)
Method
Wash and dry the salad leaves and set aside. In a small bowl, mix the pecans with the cayenne pepper, Worcestershire sauce, Tabasco and salt.
Scatter them over a baking tray and bake in an oven preheated to 200C/400F/Gas Mark 6 for 5-6 minutes, until lightly toasted. Remove from the oven and leave to cool.
Put the pears and salad leaves in a bowl and toss with the dressing.
Divide between 4 plates, scatter over the blue cheese and pecans nuts and serve. Dress with lemon juice.
Recipes from the Riverford Farm Cook Book by Jane Baxter
