Pear, Camembert & Rocket Salad in Raspberry Dressing


Electric whisk, a large bowl, silicone spatula, a small sauce pan and a mini food processor alternatively use a blender.

For the Cheese:
1. 150g. Camembert cheese
2. 300ml. Double Cream

For the Pears:
3. 2 Conference Pears, peeled and sliced into small cubes
4. 1/2tbsp. of Olive oil
5. 1tbsp. Balsamic vinegar
6. 1tsp. Sugar
7. A pinch of Salt
8. A pinch of ground black pepper
9. 70g. Rocket leaves

For the Dressing:
10. 70g. raspberries
11. 1 tbsp. Balsamic vinegar
12. 8 tbsp. Olive oil

For the Cheese:
1. Crumble the Camembert in a large bowl, add the double cream and whisk until the you have a thick ‘whipped cream’ like texture. Pipped the cream cheese on a plate.



For the Pears:
2. Place the pan over a low heat, add the oil, balsamic vinegar, sugar, salt, pepper and pears. Cook over a low heat for 2 minutes.
3. Plate the pears and some of the juices from the pears and sprinkle the rocket salad around the plate.



For the Dressing:
4. Place the raspberries, balsamic vinegar and olive oil into a mini food processor and blend until smooth. Spoon over some of the raspberry dressing over the pears.


Serve Immediately.

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