If you often have a big bowl of salad, don’t you get bored of the same lettuce over and over? So just improve it. Watercress, rocket, spinach or any baby leaves work great. Mix ’em up and you’ll have different flavors with every bite. I really like to mix up my salad and I try to avoid iceberg lettuce or types of lettuce that are only there for crunch and no taste. I think that the crunch factor should also bring a burst of flavor in order to lift up a dish and not just bring texture.
So, you have your mixed baby leaves like rocket, with a spicy mustard seed taste, than you have your earthy spinach and some earthy baby beetroot leaves. Mix them together and that’s basically your salad. Now for crunch add toasted walnuts and fresh, pop in your mouth, pomegranate seeds. Well it looks like you are left with a “crunchy salad” with nuts and pomegranate that doesn’t really make any sense yet. You just have to bring it together.
You’ve got crunch, you just need a creamy texture. So add blue cheese and two issues get sorted at once, a creamy texture and a salty taste. The only thing left is something sweet and aromatic would to balance out the flavors. So bring in some half of inch thick slices of pear, dress it up and you’re there.
The salad leaves make the base for your salad and from there on you just build up flavors that work great together. Blue cheese, pear, walnuts, pomegranate seeds mixed in a flavorful salad. I really enjoy making the pear blue cheese salad because it’s quick and easy to make. And on top of that I think the mixture of colors in the dish really makes your mouth water Don’t you think so?.Just get up and make a pear blue cheese salad with walnuts and pomegranate now. Real easy!
- a mixed baby leaf salad
- blue cheese
- olive oil
- aged balsamic
- or, balsamic reduction
- cut the blue cheese in inch sized squares
- cut half of inch slices of pear
- toast the walnuts and mince them up with a knife
- mix all ingredients in a bowl
- lightly cover with olive oil and sprinkles of aged balsamic