Pears marry well in peppery salads with stronger cheeses

Continuing my love affair with pears - whether it be the rusty-coloured beurre bosc, yellow-russet josephine to the winter nelis or honey pear.  The delicate sweet flavour of pears marries so well with peppery rocket and the stronger Parmesan or Roquefort cheeses. 
Clara

Pear, rocket and parmesan cheese salad

Pear, rocket and parmesan cheese salad

1 bunch rocket, trimmed
1/2 small green oakleaf lettuce, washed, dried
(If desired, you can use all rocket if you prefer
125g / 4 oz piece Parmesan, shaved

2 (about 250g/8oz) ripe pears (like beurre bosc, packham or williams). Peel, quarter and core the pear. Slice each quarter into three or four.

To make the dressing, place 2 tbsp olive oil and 1 tbsp cider vinegar or balsamic vinegar in a small bowl.  Add the pear and toss gently. Season with ground pepper.
When ready to serve place the rocket, lettuce and parmesan in a large bowl, add the pears with the dressing, and a sprinkle of salt and toss well. Serve immediately.

Witlof,  pear and  hazelnut salad with roquefort

Serves 4

Variation - Roquefort was unavailable so I bought Gorgonzola instead.
It tasted great but was too soft for the salad
so I rolled small portions in crushed hazel nuts

1 bunch rocket, washed and chopped
2 heads witlof - red if possible - or other bitter lettuce, separated, washed and dried
4 tbsp hazelnuts, roasted skin rubbed off and coursely chopped
1 tbsp chopped chives
250g/8oz Roquefort or other firm blue cheese (for crumbling)
1 clove  garlic  cut in half to rub the inside of the salad bowl
2 firm pears- about 300g  such as william or corella peeled, halved, cored with quarters cut into 3 or 4 slices.  Place in the salad bowl (which has been rubbed with the garlic) with 2 to 3 tbsp olive oil, 1 tbsp white wine vinegar and juice of 1/2 a lemon. Add ground pepper and toss gently.

When ready to serve, add witlof, rocket and hazelnuts to bowl with pears, season lightly with salt and toss gently.   Finish with crumbled cheese and a sprinkling of chives.