A few weeks back, I bolted to France avec ma famille for a long weekend with the intention of avoiding turning 30. Sadly, I didn't manage to avoid getting older, but by way of compromise I was well and truly spoiled. Despite coming down with a cold, I was taken out for a fantastic lunch at Beffroi Tentations in St Antonin Noble Val ahead of a magnificent dinner where my sister, mother and husband all took turns to produce a course - pear and walnut salad, gorgeous monkfish with capers, and a birthday ice cream instead of a cake!
was my sister's course and was an absolute treat: crisp, autumnal
pears, creamy Saint Agur and nutty, bitter walnuts. She used Saint Agur,
but any blue cheese would work depending on your tastes - a pungent
Roquefort or creamy Dolcelatte would both be delicious. As there's no
cooking involved, it's very easy to put together. Perfect when you're a
little short of time but still want to impress!
Ingredients (serves 4):
For the salad:
100g seedless grapes, cut in half
50g crushed walnuts
50g Saint Agur, crumbled
2 ripe Williams pears
For the dressing:
2 tbsp olive oil
2 tbsp red white vinegar
1 tsp honey
1 tsp wholegrain mustard
the rocket between four salad plates. Scatter the grapes over the
rocket and then sprinkle over the crushed walnuts and crumbled Saint
Agur. Make sure you have a reasonably even balance of all three
Peel the pears, slice in half and remove the core. Slice it into 5mm slithers and place half a pear on each salad.
Mix up the dressing and drizzle over your salad. Easy as, well, salad!