Arugula (Rocket), Pear and Blue Cheese Salad

• 2 tablespoons butter
• 3 tablespoons sugar
• 34 cup walnuts
• 3 tablespoons sherry wine vinegar
• 1 nashi pear, cored, quartered and finely sliced
• 12 cup arugula (rocket)
• extra virgin olive oil
• cracked pepper
• 50 -75 g blue cheese, crumbled (such as Castello)

1. In a pan over medium heat, melt the butter and sugar.
2. Once the sugar has dissolved, add the walnuts and cook for 5 minutes or until they have caramelised.
3. Add the sherry vinegar and remove from the heat.
4. Pour onto a tray lined with baking paper and let the walnut sauce cool down.
5. Place the pears in a bowl with the rocket and a good amount of olive oil to coat the leaves and pears.
6. Add cracked pepper and mix thoroughly with your hands to combine.
7. Onto a serving plate, pile the rocket & pears, top with the crumbled blue cheese.
8. Add the walnuts and drizzle the salad with the sherry syrup.
9. Serve immediately.
10. Geoff Jansz.

butter, sugar, walnuts, sherry wine vinegar, pear, arugula, extra virgin olive oil, cracked pepper, blue cheese

Taken from www.food.com/recipe/arugula-rocket-pear-and-blue-cheese-salad-126524 (may not work)