HONEY ROAST PARSNIP, PEAR & HAZELNUT SALAD WITH BLUE CHEESE DRESSING

Ingredients

2kg parsnips, peeled and quartered
60ml olive oil
70ml Black Butt honey
3 pears cut into wedges (about 10-12/pear) and tossed with lemon juice
A handful of rocket
A handful of hazelnuts, toasted
Salt & Pepper

For the dressing
150g of blue cheese
3 tablespoons white wine vinegar
125ml olive oil
Salt and pepper

Method

Roast the parsnips with olive oil, honey, salt and pepper.

For the dressing - mash the blue cheese in a bowl and stir in vinegar.
Whisk in olive oil and season with salt and pepper.

Toss the parsnips with the dressing and assemble the salad in layers ensuring that all of the individual ingredients can be seen.

Article ID : 11