Peppery rocket, ripe pear slices, Gorgonzola, candied walnuts, and a honey mustard dressing. Classic bistro elegance in 10 minutes.
Toss walnuts with honey and thyme in a dry pan. Cook 4 minutes until coated and fragrant. Spread on parchment to cool and harden. The snap of a candied walnut is one of the great salad textures.
Slice pears into thin wedges just before serving — they oxidise quickly. Toss in a little lemon juice to prevent browning while keeping their sweet flavour intact and their edges crisp.
Spread rocket on a platter. Fan pear slices throughout. Crumble Gorgonzola in generous clumps. Scatter walnuts and shallots. Drizzle honey-balsamic dressing. Serve immediately — rocket wilts quickly.
Rich, slightly sweet, and complex. The walnut oil (if available) takes this to a completely different level.