Spinach and Roquefort Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I sometimes use melon instead of the pear in this salad, use what you like most or is in your fridge. Another thing I like to do is add crispy fried bacon bits just before serving. Ingredients:
8 ounces baby spinach leaves |
2 ounces walnuts, roughly chopped |
1 -2 ripe juicy pear, peeled and cubed |
3 ounces roquefort cheese, add more or less to suit your own taste |
5 fluid ounces single cream |
1 tablespoon chopped chives |
salt and pepper |
Directions:
1. Wash and dry the spinach, remove tough stalks and tear large leaves in pieces.
2. Mash the cheese with a fork, gradually add the cream to form a smooth paste.
3. Mix in the chives and add salt and pepper to taste.
4. Place the spinach in a salad bowl, add the walnuts, the pear and pour over the dressing.
5. Toss and serve.
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