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Watercress, Pear and Gorgonzola Salad

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  • Serves: 4
Watercress, Pear and Gorgonzola Salad


  • 2 tbsp sherry vinegar
  • 1 x 75g pack dried cranberries
  • 75ml (3fl oz) walnut oil
  • 50ml (2fl oz) groundnut oil
  • Juice of 1 lemon
  • Salt
  • Black pepper, freshly ground
  • 175g (6 oz) Gorgonzola picante, crumbled
  • 4 ripe pears, halved and cored
  • 2 x 85g bags watercress
  • 50g (2 ounces) roasted hazelnuts, chopped


  1. Preheat grill to a moderate heat.
    Heat the vinegar, cranberry juice and dried cranberries in a saucepan over a low heat until the Cranberries have plumped up, then allowed to cool.
    Chop half the site cranberries and set aside. Place the remaining cranberries in a food processor with the walnut and the groundnut oil's, lemon juice and seasoning. Process until smooth.
    Place some crumbled Gorgonzola on top of the pear halves. Place under the preheated grill and cook until slightly coloured.
    Toss the watercress in some of the cranberry dressing. Divide between 4 plates and sprinkle over the roasted hazelnuts and reserved cranberries. Place the warm pear halves on top. Drizzle remaining dressing over pairs.

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