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Rocket Pear Pecan Blue Cheese salad

Such a simple salad and yet so satisfying with its mixture of bitter rocket, sweet pear, salty cheese and crunchy pecans. If you prefer to keep sugar out of it, make a simple olive oil and white wine vinegar dressing instead.

And of course feel free to mix it up- spinach instead of rocket, parmesan or fetta instead of  blue cheese, walnuts instead of pecans, apple or nectarine instead of pear.

Rocket Pear Pecan Blue Cheese salad

1 Bunch Rocket (or a small bag)

1 Pear, just ripe or still a  bit crunchy

About 12 Pecans

100g Blue Cheese (I like Dolcelatte or Gorgonzola, but pick your favourite)


1 Tablespoon Runny Honey

1 Teaspoon Wholegrain or Dijon Mustard

About 50ml Extra Virgin Olive Oil

About 50ml White Wine Vinegar, or Apple Cider Vinegar

1. Wash and spin the rocket in a salad spinner to dry it. Place in serving bowl.

2. Heat a frying pan and toast pecans for a minute or two (don’t let them burn). If you have the oven on for something else you can do this in the oven.

3. Cut the cheese into small cubes and add to rocket.

4. Make the dressing by shaking all ingredients together in a jar or whisk together in a small bowl.

5. Just before serving, slice the pear thinly. Add to salad.

6. Sprinkle pecans on and add enough dressing to dress without swamping the leaves. Toss.

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