Mulled pears & watercress salad with warm Roquefort dressing

Ingredients – serves 6

For the mulled pears:

  • 3 pears
  • 1 bottle of red wine
  • 2 cinnamon sticks
  • 1/2 tablespoon of cloves
  • 1 tablespoon of sugar
  • 1/2 lemon, sliced

For the salad:

  • 1 bunch of watercress
  • a handfull of pecan nuts, toasted
  • 100 g Roquefort cheese
  • olive oil
  • white wine vinegar
  • black pepper & salt
  • a few slices of rustic bread

For the warm cheese dressing:

  • 150 ml double cream
  • 100 g Roquefort cheese
  • black pepper


Make the pears:

  • Peel the pears but leave the stalks on.
  • Put them in a large pan, pour over the wine and ad the cinnamon, cloves, sugar and lemon slices.
  • Bring to a boil, then timer for 10 minutes and leave to cool while you prepare the salad.

Make the salad:

  • Take the pears from the pan, thinly slice them and arrange on plates.
  • Pile the watercress onto the plates, sprinkle over the toasted pecan nuts.
  • Break the Roquefort cheese into large chunks and add to the salad.
  • Season to taste then¬†drizzle with olive oil and white whine vinegar.

Make the warm cheese dressing:

  • Slowly warm the cheese in a pan with the double cream until melted, add some ground black pepper.
  • Pour the dressing around the pears and serve with slices of rustic bread.

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