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Pear, Potato and Blue Cheese Salad

15 minutes preparation - 15 minutes cooking

step1In a large frying pan, sauté the new potatoes in two tablespoons of olive oil until golden brown. Remove from the pan and keep warm.

step2In the same pan, add the remaining olive oil and sauté the Del Monte® pears until they start to turn brown. Sprinkle with a little caster sugar and caramelise very slowly. Add the butter to the pan, remove from the heat and mix in the walnuts. Arrange the watercress in your chosen salad bowl. Scatter the warm new potatoes on top, then the DEL MONTE® PEAR and walnuts and their buttery juices. Crumble the Roquefort cheese over the top and serve immediately."

step3Add the butter to the pan, remove from the heat and mix in the walnuts.

step4Arrange the watercress in your chosen salad bowl. Scatter the warm new potatoes on top, then Del Monte® Pears and walnuts and their buttery juices. Crumble the Roquefort cheese over the top and serve immediately.

Ingredients

4 SERVES

  • 400g cooked Del Monte® potatoes, sliced
  • 3 tbsp olive oil
  • Del Monte® Pears (or 1 tin Del Monte® Pear Halves drained) and cut into chunks
  • 20g caster sugar
  • Knob of butter
  • 60g whole walnuts
  • Bunch of watercress
  • 100g Roquefort cheese

Our Selection

  • Pear
  • Potato
  • Pear Halves in Juice
  • Pear Halves in Syrup
  • Pear Halves in Light Syrup