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    Roast Blue Cheese Pear in a Rocket and Hazelnut Salad

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    Roast Blue Cheese Pear in a Rocket and Hazelnut Salad

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 6


    • 50g hazelnuts
    • 300g gorgonzola or dolcelatte cheese
    • Salt and freshly ground black pepper
    • 6 ripe pears
    • Juice of half a lemon
    • 50g wild organic rocket
    • 2 handfuls mixed baby salad leaves
    • 1 tablespoon white wine vinegar
    • 1 tablespoon roasted pumpkin seed oil
    • 2 tablespoons extra virgin olive oil


    1. Preheat the oven to 220°C/gas mark 7. Arrange the hazelnuts on a baking tray and roast for about 10 minutes until they begin to release a strong nutty fragrance. Remove and tip into a tea towel. Rub vigorously to remove their papery skin. Once cool, roughly chop and set aside.
    2. Put the cheese in a bowl and mash vigorously. Season to taste with freshly ground black pepper. Brush a baking dish with olive oil.
    3. Peel the first pear before carefully removing its core with an apple corer, then cut in half lengthways and toss in lemon juice. Repeat with the remaining pears. Arrange them in the baking dish, cut side up, and stuff their cavities with the mashed cheese.
    4. Place in the oven and bake for 20 minutes or until the pears are lightly cooked and covered in bubbling cheese.
    5. Meanwhile, place the rocket, salad leaves and chopped hazelnuts in a mixing bowl. Whisk together the vinegar, roasted pumpkin seed oil and olive oil. Season to taste.
    6. As soon as the pears are cooked, dress the salad and distribute between 6 small plates. Add 2 pear halves per plate, scraping up any extra melted cheese. Serve immediately with good brown bread.

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