My kitchen this week has turned into a nut crackers delight; a result of being given a very large bag of walnuts. I’ve cracked and I’ve cracked and let me tell you, quite frankly, I don’t want to crack another nut for a long time. My hands feel broken and I’m finding walnut shells in the weirdest of places, because as you crack, they fly. Thankfully, there is a reward for all that, and I now have several jars of walnuts lined up, ready for enjoyment.
Have you taken a look at a walnut closely? They look like a teeny tiny brain. Interestingly enough, they support brain function as well as sport a host of other nutritional benefits (a rich source of Omega 3’s, immunity boosting qualities and huge cardiovascular benefits too).
Needless to say, my recipe is based on walnuts for this Good Food Friday.
Pear Salad with Walnuts and Roquefort
(original recipe from 500 Salads by Susannah Blake)
1 bunch of rocket
1 bunch of watercress
5 tbs roughly chopped walnuts
100 g of Roquefort cheese, crumbled (I substituted this for Meredith Goats Cheese)
2 ripe pears
1 clove of garlic finely chopped
6 tbs olive oil
4 tbs red wine vinegar
1 tsp honey
salt and freshly ground pepper
Remove stalks and tear the leaves of watercress and rocket and place into a bowl. Sprinkle the chopped walnuts and half the cheese in also.
To make vinaigrette, whisk garlic with oil and vinegar. Season to taste with honey, salt and pepper and pour the mixture over the greens. Mix well.
Peel the pears and remove the core. Cut into slices and place pears into the bowl with the salad and toss. Once stirred, top with the remaining cheese and walnuts!