1. In a pan over medium heat, melt the butter and sugar. Once the sugar has dissolved, add the walnuts and cook for 5 minutes or until they have caramelised. Add the sherry vinegar and remove from the heat. Pour onto a tray lined with baking paper and let the walnut sauce cool down. 2. Place the pears in a bowl with the rocket and a good amount of olive oil to coat the leaves and pears. Add cracked pepper and mix thoroughly with your hands to combine. 3. Onto a serving plate, pile the rocket & pears, top with the crumbled blue cheese. Add the walnuts and drizzle the salad with the sherry syrup. Serve immediately. 4. Geoff Jansz. ---------------------------------------------------------------------------
Nutrition
Ingredients
