Here is the post as it was originally published:
I would like to take this opportunity to honour the person that invented this salad, whoever you may be, because it is just perfect in its simplicity. I tried to google the origin of it, but was swamped with hundreds of recipes.
I had the pears, the walnuts and a lump of beautiful blue cheese and wanted to make something a bit different based on the fact that this is not new, and has been somewhat overdone, but it really is difficult to alter a dish that is already a symphony of flavour with lovely textural, crunchy bits.
I decided to try a quick tortilla pizza bianco using these ingredients to see how that would work. And work, it most certainly did.
But I was in the mood for the ‘classic’ salad. So being in a ‘maple syrup’ frame of mind recently, and having thrown it over my oats with apple and pear the other day, I made up a vinaigrette dressing with it to give the salad the sweetness I felt it needed.
Make the salad up using any nice lettuce leaves that you prefer. I think rocket (arugula) works wonderfully here as this adds a nice peppery dimension to the sweet and salty. Slices of fresh pear, chunks of blue cheese and a sprinkling of raw walnuts and there you have it.
2 generous handfuls rocket (leaves of your choice)
2 pears, sliced
150g blue cheese, broken into chunks
50g crushed walnuts for sprinkling
60ml olive oil (4 Tbs)
30 ml red wine vinegar (2 Tbs)
20ml maple syrup (1 Tbs and 1 tsp)
1/2 tsp Dijon mustard
Place the salad ingredients in a bowl or arrange on a platter.
Mix the vinaigrette dressing ingredients in a small jar and shake well before drizzling over the salad.
Its best to make the salad just before serving as the pears go brown very quickly