Blue Cheese, Walnut & Pear Salad with Sticky Balsamic

Ingredients

150gm Adele Blue Cheese

½ Radicchio Lettuce

3 Cups Rocket Leaves

⅔ Cup Walnuts

1 Beurré Bosc Pear

Woolmores Sticky Balsamic Vinegar

Olive Oil

Black Pepper

Cooking Method

Preheat oven to 180℃. Place the walnuts on a baking tray lined with baking paper. Toast in the oven until golden brown, allow to cool.

In a large, shallow salad bowl place the washed radicchio and rocket leaves. Slice the pear and add to the leaves. Crumble over the Adele blue and sprinkle over the walnuts.

Drizzle the salad with the sticky balsamic vinegar and olive oil, grind over black pepper.