Roasted Parsnip, Pear And Blue Cheese Salad

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Try this Roasted Parsnip, Pear And Blue Cheese Salad recipe, or contribute your own.


1/4 c Red wine vinegar
1/2 ts Salt
2 tb Vegetable oil
1 pk Baby spinach leaves or mixed
1/4 c Vegetable oil
4 Firm pears
170 g Blue cheese
1/2 c Toasted pecans
Black Pepper; freshly ground
1 ts Mixed mustard
25 g Butter
3 md Parsnips

Original recipe makes 1 servings



Wash and dry pears. Cut into quarters removing cores. Clean parsnips, cut into quarters lengthwise. Place butter and oil in a baking dish. Heat in oven for 5 minutes. Roll the vegetables in this to coat well. Bake at 200 C for 20 to 25 minutes or until parsnips are soft. Drain off any oil and leave to cool. Cut cheese into 2cm cubes and mix with pears and parsnip. Place in a salad bowl with baby spinach leaves and drizzle over Nut Dressing. Nut Dressing: Chop pecans and place in a small bowl with oil, vinegar, mustard, salt and pepper. Mix well to combine.

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