Watercress, pear and Cashel blue cheese salad

Watercress, pear and Cashel blue cheese salad

From Tamasin Day-Lewis, an appetising salad of peppery leaves, pears, blue cheese and toasted sesame seeds

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Ingredients

• Good handful of sesame seeds
• 6 handfuls of trimmed watercress
• 6 handfuls of rocket
• 200-225g Cashel Blue Cheese
• 3 pears peeled and sliced

For the dressing:

• 1 tbsp balsamic vinegar
• ¼ tsp salt
• Freshly ground black pepper
• 4 tbsp extra virgin olive oil

Method
Preheat the oven to 180C/gas 4
Spread the sesame seeds on a baking tray and toast in the oven for 2-3 minutes until they are brown but not burnt, which can happen very quickly. Immediately remove from the tray and allow to cool.
Place the watercress and rocket in a serving dish. Add the crumbled cheese and pear slices
To make the dressing, mix the vinegar with the salt and pepper, then whisk in the oil
Spoon the dressing over the salad and toss carefully
Sprinkle the sesame seeds over the top and serve.