18 January 2010Watercress, Rocket and Sweet Pear with Blue Cheese Toasts

This is a lovely summer entree.  We find that the flavours in the recipe and those in our Pinot Gris are an excellent (even perfect!) match.


120g blue soft cheese

20  small slices of French bread

150g watercress

150g rocket

2 ripe pears, quartered. cored and sliced

100g walnuts lightly toasted

1 tablespoon lemon juice

1 1/2 tablespoons good quality olive oli

Salt and pepper


Place slices of bread on baking tray, crumble the blue cheese on top and bake in ther oven at 200 deg Celcius for 3 to 5 minutes, until cheese melts.

Mix rocket and watercress in a salad bowl, scatter over the slices of ripe pear, then drizzle the oil and lemon juice over the salad, toss well, scatter with walnuts and serve with the blue cheese toasts.

Note - The blue cheese toasts can be replaced with finely sliced parmesan cheese if preferred.


written by Douglas Brett
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