Roasted parsnip, pear and blue cheese salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Firm pears | |
| 3 | mediums | Parsnips |
| 25 | grams | Butter |
| 2 | tablespoons | Oil |
| 170 | grams | Blue cheese |
| 1 | pack | Baby spinach leaves or mixed salad greens |
| ½ | cup | Toasted pecans |
| ¼ | cup | Oil |
| ¼ | cup | Red wine vinegar |
| 1 | teaspoon | Mixed mustard |
| ½ | teaspoon | Salt |
| Freshly ground black pepper | ||
Directions
NUT DRESSING
Wash and dry pears. Cut into quarters removing cores.
Clean parsnips, cut into quarters lengthwise.
Place butter and oil in a baking dish. Heat in oven for 5 minutes.
Roll the vegetables in this to coat well.
Bake at 200 C for 20 to 25 minutes or until parsnips are soft.
Drain off any oil and leave to cool.
Cut cheese into 2cm cubes and mix with pears and parsnip.
Place in a salad bowl with baby spinach leaves and drizzle over Nut Dressing.
Nut Dressing:
Chop pecans and place in a small bowl with oil, vinegar, mustard, salt and pepper.
Mix well to combine.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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