Roasted Piccolo Parsnip, Pear and Beetroot Salad with Blue Cheese and Candied Walnuts
Serves 4
Ingredients
- 250g small beetroots
- 250g Piccolo parsnips
- 2 just ripe pears (I like Williams), cut into quarters, not peeled but cored
- 3 tbsp olive oil
- 2 sprigs fresh thyme
- Sea salt and black pepper
- 1 bag watercress, washed and trimmed, to serve
- 200g blue cheese (stilton, Roquefort), in bite size pieces, to serve
Walnuts
- 50ml water
- 50g sugar
- 75g walnut halves
Walnuts
- 4 tbsp olive oil or walnut oil
- 2 tbsp cider vinegar
- 2 tsp caster sugar
- 2 tsp Dijon mustard
- 1 clove garlic, peeled and crushed
- Sea salt and black pepper