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Blue Cheese, Dried Pear, Prosciutto and Rocket Salad

Serves 4


  • 200g packet dried pears
  • 150g Australian blue cheese, roughly crumbled
  • 12 slices prosciutto
  • 120g rocket leaves
  • 1 punnet red cherry or grape tomatoes
  • 1 lebanese cucumber, cut into thin slices
  • 2 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons honey
  • 2 teaspoons wholegrain mustard
Download Recipe (PDF)


  1. 1. Fill each pear half evenly with the crumbled blue cheese. Securely wrap the prosciutto around the blue filled pears and then cut in half lengthwise.
  2. 2. Arrange the rocket leaves on a serving plate. Top with blue cheese filled pears, tomatoes and lebanese cucumber.
  3. 3. Combine the vinegar, oil, honey and mustard. Drizzle over salad and serve.


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