Watercress, Pear and Gorganzola Salad with Hazelnut and Cranberry Dressing

June 24, 2016

  • Yields: 4


2 x 85 g Bags watercress

2 tbsp Sherry vinegar

4 tbsp Cranberry juice

75 g Pack dried cranberries

75 ml Walnut oil

50 ml Groundnut oil

juice of 1 lemon

salt and freshly ground black pepper

4 Ripe pears, halved and cored

180 g Gorgonzola picante

50 g Roasted hazelnuts, chopped


1Preheat the grill to a moderate heat.

2Heat the vinegar, cranberry juice and dried cranberries in a saucepan over a low heat until the cranberries have plumped up, then allow to cool.

3Chop half the soaked cranberries and set aside.

4Place the remaining cranberries in a food processor with the walnut and groundnut oils, lemon juice and seasoning.

5Process until smooth.

6Place some crumbled gorgonzola on top of the pear halves.

7Place under the preheated grill and cook until slightly coloured.

8Toss the watercress in the cranberry dressing, and sprinkle over the roasted hazelnuts and reserved cranberries.

9Place the warm pear halves on top, drizzle over more dressing and serve.


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