It’s pear season – yay! {I think?!}

I had a fabulous salad at a friend’s house the other day, inspired by a salad from Tasha’s, with blue cheese, pears, bacon, mushrooms and tomatoes.

Pears and blue cheese {or actually Gorgonzola and Stilton and perhaps a few other soft ripened cheeses} is such a classic combination and can be used in many different ways. I love it as a salad, because it just cuts down on being too sharp and rich and you can really make a meal of it.

For my version, I decided to leave the tomatoes and mushrooms and instead focus on the pears, cheese and bacon.

You will need:
2 pears {forelle pears are always nice and sweet, but any will do}, sliced
Mixed baby salad leaves
Wild rocket
1/2 a vanilla pod, seeds scraped
2 tbs caster sugar
125g bacon bits, or regular bacon, chopped
Butter
Roquefort cheese or any blue variety
Balsamic vinegar
Olive oil

Start by poaching the pears in butter, then add caster sugar and the vanilla seeds. Let it slowly simmer until soft.
Fry the bacon until cooked and crispy.
Toss the salad leaves, add bacon, pears and crumble the cheese on top.
For the dressing, mix balsamic vinegar with a little bit of the pear syrup. Drizzle over the salad with some olive oil and finish it off with wild rocket.
So so so easy and super tasty!

Enjoy! X