4 ripe pears 4 sticks celery, washed and chopped 8 spring onions, trimmed and chopped 3oz/75g blue cheese For the dressing: 4 Tbs. sunflower oil juice of 1/2 lemon 1 tsp. Dijon mustard salt and freshly ground black pepper 1 Tbs. chopped fresh herbs, (chives, parsley, chervil) flat parsley sprigs for garnish
Instructions
1) Quarter pears, remove cores and chop. Sprinkle with lemon juice. Mix in with celery and spring onions. Crumble in blue cheese.
2) Shake dressing ingredients in a screw-top jar. Drizzle over salad. Garnish with a sprig of flat parsley to serve.
