Spinach and Roquefort Salad

“I sometimes use melon instead of the pear in this salad, use what you like most or is in your fridge. Another thing I like to do is add crispy fried bacon bits just before serving.”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 8 ounces baby spinach leaves
  • 2 ounces walnuts, roughly chopped
  • 1 -2 ripe juicy pear, peeled and cubed
  • For the dressing
  • 3 ounces Roquefort cheese, add more or less to suit your own taste
  • 5 fluid ounces single cream
  • 1 tablespoon chopped chives
  • salt and pepper

Directions

  1. Wash and dry the spinach, remove tough stalks and tear large leaves in pieces.
  2. Mash the cheese with a fork, gradually add the cream to form a smooth paste.
  3. Mix in the chives and add salt and pepper to taste.
  4. Place the spinach in a salad bowl, add the walnuts, the pear and pour over the dressing.
  5. Toss and serve.

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