Spring salad with a blue cheese dressing
![](https://www.eru.com/nl-en/wp-content/uploads/sites/11/2021/09/spring-salad-blue-cheese-dressing-header.jpg)
![](https://www.eru.com/nl-en/wp-content/uploads/sites/11/2021/07/eru-cheese-spread-bleu-productpagina-293x303.png)
This fresh spring salad with pear, orange, walnuts and a blue cheese dressing makes a surprising and delicious dish. The combination of pear with blue cheese is a real classic. Ideal as a colourful side dish, but also delicious as a meal with a fresh roll.
Ingredients:
- 1 orange
- 1 ripe pear
- Lemon juice
- 25 grams unsalted walnuts
- 10 grams flaked almonds
- 30 grams ERU Cheese Spread Bleu
- 4 ml white wine vinegar
- Salt and pepper to taste
- 30 grams lamb’s lettuce
- 30 grams washed spinach
This fresh spring salad with pear, orange, walnuts and a blue cheese dressing makes a surprising and delicious dish. The combination of pear with blue cheese is a real classic. Ideal as a colourful side dish, but also delicious as a meal with a fresh roll.
Preparation
- Halve the orange, squeeze half of it and save the juice.
- Peel the other half of the orange and dice without the skin.
- Peel the pear and slice into wedges. Sprinkle with a little lemon juice to prevent discolouration.
- Toast the walnuts and flaked almonds for a few minutes until lightly golden in a dry frying pan.
- Mix ERU Cheese Spread Bleu with the orange juice, the white wine vinegar and whisk to make a light dressing.
- Season the dressing to taste with salt and pepper.
Method
- Mix the lamb’s lettuce with spinach and arrange in a deep bowl.
- Top with the pear and orange pieces.
- Scatter the nut mixture over the salad.
- Pour the dressing over the salad and serve immediately.
Instruction video
![](https://www.eru.com/nl-en/wp-content/uploads/sites/11/2021/10/assortiment-4.jpg)
Discover the ERU Foodservice assortment
View assortmentERU Cheese Spread Bleu
Our versatile and convenient melted blue cheese is made from Roquefort A.O.P. The cheese spread has a full, slightly piquant flavour and is perfect in a delicious leek soup or pasta with venison fillet, sprouts and braised pear.