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Gorgonzola, pear, walnut, oak roast tomato and rocket salad

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Photo: Lisa Roukin
Photo: Lisa Roukin

    If you haven’t tried oak roast tomatoes yet, I recommend them. They are often sold in farmers’ markets. They have a smoky flavour and add an interesting flair to a dish. Sun blushed or sun dried tomatoes also work well. I like to dress the salad with extra-virgin olive oil and balsamic vinegar, but you can also go the French way and use vinaigrette instead.

    Preparation: 10 mins
    Serves 4-6 as a starter or side dish

    Ingredients
    250g rocket/baby leaves salad
    1 pear, such as Conference, washed
    50g walnut halves
    80g Gorgonzola/Dolcelatte cheese
    2 tbsp oak roast/dried tomatoes
    Extra-virgin olive oil
    Drizzle of good quality balsamic vinegar
    Salt and freshly ground black pepper to taste

    Method

    Wash the rocket and dry well. Scatter it over a large shallow platter.

    Quarter and core the pear and finely slice it before arranging it on top of the rocket.

    Dice the blue cheese into 2 cm cubes and scatter it on top of the pears.

    Top with the walnuts and the tomatoes.

    Season with a little salt, freshly ground black pepper, a drizzle of extra-virgin olive oil and of good quality balsamic vinegar.

    Serve alone or with bread, either as a starter or as a side dish.

    For details of Silvia Nacamulli’s Umbrian cookery courses on 16 - 21 June and 13 -18 October 2013 visit www.cookingforthesoul.com

    www.cookingforthesoul.com

    Method
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