Fennel walnut pear salad

Fennel walnut pear salad method:

Raw materials for fennel walnut pear salad

60 grams of walnuts, 375 grams of anise, 1 625 grams of mature pear, 1 lemon, 125 grams of gaogenshuna blue cheese sauce, 60 ml of gaogenshuna blue cheese, a little vinegar, salt and pepper, 75 ml of olive oil.

Processing steps of fennel walnut pear salad:

1. Crisp walnut and sauce

(1) Heat the oven to 180 degrees (350 degrees F, 4 degrees in the gas oven). Put the walnuts on the baking board and bake for 5-8 minutes until crisp. Stir the walnuts from time to time when baking.

(2) Cut off the dry skin of the blue cheese and crush it with your fingers. If it is too soft, crush it with a fork.

(3) Put 2 / 3 of blue cheese, vinegar, salt and pepper into a bowl. Stir well with an egg beater.

(4) Gradually add olive oil into the cheese sauce and mix well to make the sauce thick and creamy. In addition, put the remaining cheese in the sauce, do not stir, to leave larger pieces of cheese. Cover the sauce and refrigerate it. You can prepare salad at this time.

2. Preparation and composition of salad

(1) Clean the stem, root and hard part of fennel

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