Recipe - Roasted Parsnip Pear And Blue Cheese Salad

4 Firm pears
3 md Parsnips
25 g Butter
2 tablespoon Oil
170 g Blue cheese
1 pack Baby spinach leaves or mixed
salad greens

NUT DRESSING
One half cup Toasted pecans
One fourth cup Oil
One fourth cup Red wine vinegar
1 teaspoon Mixed mustard
One half teaspoon Salt
Freshly ground black pepper

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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