LANGUEDOC & PROVENCE SUN

Kind thanks to Linda and Sara for this festive menu. If, however, you don’t feel like cooking why not try their service Catering 34. Visit their website www.catering34.com or call them on 04 67 23 63 46 or 09 60 07 21 56.

Pear, walnut and Roquefort salad

INGREDIENTS

4 - 5 ripe pears
lemon juice for tossing
a bag of mixed salad leaves
200g Roquefort cheese
75g toasted, chopped walnuts

For the dressing: 5 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp wholegrain mustard, 1 tsp clear honey, salt and black pepper

PREPARATION

Mix all the ingredients for the dressing in a screw topped jar and shake well.
Peel, core and slice the pears and toss them in a little lemon juice.
Arrange the salad leaves on six serving plates, then place the pear slices on top. Crumble the Roquefort cheese and sprinkle it over the salad with the toasted, chopped walnuts. Shake the dressing again and drizzle over the salad. Serve immediately.