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.
Ingredients
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
Method
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.