Pear, Almond & Blue Cheese Salad

• Makes: 4 serves
• Tip: Brush pear slices with lemon juice to stop browning.

Ingredients

• 2 x corrella pears, thinly sliced
• 1 x small continental cucumber, sliced
• 150g pkt Castello blue cheese, cut into wedges
• 1 x red onion, cut into wedges
• 1 cup rocket leaves
• 1 x 120g pkt Sunbeam Dry Roasted Almonds
• Dressing:
• 2 tablespoons olive oil
• 2 tablespoons white balsamic vinegar
• 2 tablespoons lemon juice
• ½ teaspoon white sugar
• 1 ½ tablespoons finely chopped continental parsley
• Salt and pepper, to taste

Method