Name: Roast pear, fennel & blue cheese salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Cuisine: european
Ingredients: 30g (1 1/2 tbsp) butter, melted; 16.00 gm brown sugar; 2 beurre bosc pears, cored, halved, cut into 1cm wedges; 1 small (about 350g) fennel bulb, trimmed, halved lengthways, thinly sliced crossways; 1 garlic clove, crushed; 31.50 gm fresh lemon juice; 18.20 gm olive oil; Salt & freshly ground black pepper; 1 bunch watercress, ends trimmed, washed, dried; 50g blue cheese (Mainland brand), crumbled

Roast pear, fennel & blue cheese salad

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Ingredients:

30g (1 1/2 tbsp) butter, melted
16.00 gm brown sugar
2 beurre bosc pears, cored, halved, cut into 1cm wedges
1 small (about 350g) fennel bulb, trimmed, halved lengthways, thinly sliced crossways
31.50 gm fresh lemon juice
Salt & freshly ground black pepper
1 bunch watercress, ends trimmed, washed, dried
50g blue cheese (Mainland brand), crumbled

Instructions:

Preheat your oven to 220°C. Prepare a baking tray with baking paper. In a bowl, mix butter and sugar, then add pears and fennel, coating them evenly. Spread the mixture on the tray and bake for 20 minutes until golden and tender.
Whisk together garlic, lemon juice, and oil until blended in a jug. Season with salt and pepper to taste. In a large bowl, combine watercress, roast pears, and roast fennel. Pour the lemon dressing over the salad and toss to mix well.
Plate the dish individually. Top with a generous sprinkle of cheese. Serve promptly.

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