Serves: 6
Ingredients
-
5
pieces tender celery stalks cut in 1cm pieces
-
3
hard pears, pealed and cut lengthwaise. 8 pieces each pear
-
200
grams blue cheese, crumbled.
-
6
pieces of smoked bacon
-
150
grams of toasted walnuts, almonds and
-
30
grams of toasted sunflower seeds
-
30
grams pealed pistachio nuts optional
-
150
grams mixed baby leafs for salad.
-
3
tablespoons orange juice
-
3
tablespoons lemon juice
-
4
tablespoons olive oil
-
1/2
teaspoon french mustard
-
dashes of vinagar optional
-
1
tablespoon butter
-
1/2
teaspoon sugar
-
salt
Directions
- Spread the pears on a buttered oven tray and brash the melted butter. sprinkle the sugar on top.
- Place the tray under the oven grill. when the pears get a light gold colour, take out. you do not want them soft . leave to cool completely .
- Grill the bacon until crispy. when cold break or cut in pieces
- Dressing:
- Mix the juices, olive oil, mustard, salt and vinegar and shake.
- Mix all the salad ingredients together, pour the dressing and toss.