Green salad with roasted pears, pecans and blue cheese

Serves 4


  • 3 firm pears
  • 50ml (2 fl oz) maple syrup 
  • 3 tbsp extra virgin olive oil 
  • 2 tbsp cider vinegar 
  • 1 small shallot, finely chopped
  • 4 good handfuls of mixed green leaves, to include watercress or rocket
  • 75g (3 oz) pecan nuts, roughly chopped
  • 150g (5 oz) crumbled Cashel blue cheese
  • salt and ground black pepper 


  1. Preheat the oven to 180C (350F / Gas Mark 4). Line a baking tray with parchment paper.
  2. Peel and quarter the pears lengthwise. Then remove the core with a knife and halve each quarter lengthwise again to give 8 wedges from each pear. Toss the wedges in a medium bowl with 3 tablespoons of maple syrup and salt and pepper to taste. Then spread the pear pieces out on the preheated baking tray and roast for about 15-20 minutes until tender and a deep golden brown. Remove and leave to cool.
    Meanwhile, prepare the dressing. Whisk the remaining tablespoon of maple syrup in a small bowl with the oil and cider vinegar. Add the shallot and season to taste with salt and pepper.
  3. Place the salad leaves in large bowl, drizzle the dressing over and gently toss to coat. Arrange a pile of salad in the centre of each serving plate. Scatter the roasted pears, pecans and blue cheese on top and serve at once.