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Iceberg Slice with Blue Cheese, Pears and Pecans

A salad is the healthiest and most painless way to start any meal; especially when the main course is substantial. Iceberg lettuce is back in fashion!
Iceberg Slice with Blue Cheese, Pears and Pecans
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You Will Need:

Main Dish
  • ½ cup (50 g) pecan nuts, roughly chopped
  • 1 small head of Iceberg lettuce, cut into 4 thick slices across the core
  • Ina Paarman’s Creamy Blue Cheese Dressing
  • 1 red skinned pear, unpeeled, pipped and cut into fine slices
  • 50 g blue cheese, crumbled
Main Dish
  • ½ cup (50 g) pecan nuts, roughly chopped
  • 1 small head of Iceberg lettuce, cut into 4 thick slices across the core
  • Ina Paarman’s Creamy Blue Cheese Dressing
  • 1 red skinned pear, unpeeled, pipped and cut into fine slices
  • 50 g blue cheese, crumbled

Method:

Toast the nuts briefly in a non-stick pan just to crisp them. Leave to cool.

Place one round slice of iceberg lettuce on each of the 4 medium sized plates.

Drizzle a generous amount of Blue Cheese Dressing over.

Top with pear slices, crumbled blue cheese and toasted nuts.

Iceberg Slice with Blue Cheese, Pears and Pecans

A salad is the healthiest and most painless way to start any meal; especially when the main course is substantial. Iceberg lettuce is back in fashion!
Iceberg Slice with Blue Cheese, Pears and Pecans

You Will Need:

Main Dish
  • ½ cup (50 g) pecan nuts, roughly chopped
  • 1 small head of Iceberg lettuce, cut into 4 thick slices across the core
  • Ina Paarman’s Creamy Blue Cheese Dressing
  • 1 red skinned pear, unpeeled, pipped and cut into fine slices
  • 50 g blue cheese, crumbled

Method:

Toast the nuts briefly in a non-stick pan just to crisp them. Leave to cool.

Place one round slice of iceberg lettuce on each of the 4 medium sized plates.

Drizzle a generous amount of Blue Cheese Dressing over.

Top with pear slices, crumbled blue cheese and toasted nuts.

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