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🍽️ Arugula and Watercress Salad with Pear, Walnuts, and Roquefort

443 kcal · 30 min · 4 servings

Ingredients

• 1 bunch arugula
• 1 bunch watercress (or garden cress)
• 4 tbsp roughly chopped walnuts
• 125 g Roquefort
• 2 ripe pears
• 1 garlic clove
• 6 tbsp olive oil
• 4 tbsp raspberry vinegar
• 0.5 tbsp honey
• salt
• pepper from the mill

Instructions

1. 1. Wash the arugula and watercress leaves under running water.
2. 2. Spin the greens dry or pat them with a kitchen towel.
3. 3. Chop the leaves into rough pieces.
4. 4. Place the prepared greens into a large mixing bowl.
5. 5. Sprinkle the walnuts over the greens.
6. 6. Crumble the Roquefort cheese into rough pieces.
7. 7. Distribute half of the cheese crumbles evenly over the salad.
8. 8. Peel the garlic clove of its skin.
9. 9. Press the garlic through a press into a small bowl.
10. 10. Add the olive oil and raspberry vinegar to the garlic.
11. 11. Stir the mixture with a spoon or whisk until the sauce is smooth.
12. 12. Season the sauce with honey.
13. 13. Add a little salt and pepper.
14. 14. Pour the finished vinaigrette over the salad in the large bowl.
15. 15. Toss the salad mixture several times so that all ingredients are well coated.
16. 16. Peel the pears.
17. 17. Remove the core of the pears.
18. 18. Cut the pears into quarters or thin slices.
19. 19. Add the pear pieces to the salad.
20. 20. Mix everything thoroughly again.
21. 21. Plate the salad attractively.
22. 22. Sprinkle the finished salad with the remaining Roquefort cheese.
23. 23. Serve the salad immediately.

Nutrition per serving

• kcal: 443
• Protein: 11 g · Fett/Fat: 39 g · Carbs: 13 g