Pear, Blue Cheese and Candied Walnut Salad
featuring Shoots Micromix
1/3C Olive Oil
1T White wine vinegar
Pinch of Cayenne Pepper
1 large tray of Micromix
100g Blue Cheese
Mix the first measure of honey, olive oil and white wine vinegar in a small container and shake well.
Remove core from pears and slice thinly. Place pears in a bowl and pour over dressing. Set aside
Coat walnuts in the honey, cayenne and salt. Lay on cooking paper and roast in oven until golden. Leave to cool.
Harvest the Micromix by cutting a few centimetres above the roots.
Combine the Micromix, crumbled blue cheese and walnuts on a serving platter.
Scatter salad with pears, drizzle with extra dressing and serve.