Roquefort salad with pears and French dressing
Cuisine: French
Author: Maria Kalenska
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins


Ingredients
  • 2 ramen lettuce leaves
  • 2 lettuce leaves
  • 2 lollo rosso lettuce leaves
  • 4 frisée lettuce leaves
  • 1 sprig of cherry tomatoes
  • 2 sweet pears
  • 150 g Roquefort
  • For the French dressing:
  • 2 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 2 tsp honey
  • ½ tsp dry oregano
  • ¼ tsp sea salt
Cooking method
  1. Make the dressing. Pour vinegar into a small container, add salt, honey, and oregano. Whisk until the honey and salt completely dissolve. Then, whisking vigorously, gradually add olive oil until thickened. Or if using a blender, whiz all the ingredients together.
  2. Tear the lettuces’ leaves into large pieces with your hands. Cut the cherry tomatoes in half. Peel and slice the pears. Cut the cheese into cubes.
  3. Put salads, pears, dressing in a large bowl and mix. Arrange salad on plates. Top with cherry tomatoes and Roquefort, and serve.
My tips and tricks
Do you taste food when you cook? Yes or no? You should definitely do this: the eye can be deceived, but the taste cannot be, and if a mistake been made, you may still have time to correct it. The proportion of 3-parts oil to 1-part vinegar for vinaigrette sauce is not set in stone, but is just a guideline. The main thing is to achieve the right balance of acidity, salinity and sweetness - this question will be answered by your taste. And the best way to taste the sauce is to dip a leaf of lettuce into it, shake off the excess and chew. It's better than tasting it when the salad is ready. Beat the sauce with a blender or a whisk, and if neither one nor the other are at hand, pour it into a bottle, close the lid, and shake well.

Maria Kalenska Gastronomy Blog | https://www.myodesacuisine.com/recipes/roquefort-salad-with-pears-and-french-dressing/