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Pear, Cambazola, Hazelnut & Watercress Salad

0.0/5 rating (0 votes)
  • Makes: 4
  • Prep Time: 15 mins
  • Ready in: none
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Pear, Cambazola, Hazelnut & Watercress Salad

A very nice tasty salad, which is also quick to prepare, and a great combination of flavours and textures. I really like Cambazola cheese, it's great party food. I eat this as a main course but it also works well as a starter.


  • For the Dressing
  • 1 tsp Dijon mustard
  • A pinch of caster sugar
  • 1 tbsp cider vinegar
  • 2 tbsp extra virgin olive oil
  • For the Salad
  • 1 tbsp chopped fresh parsley
  • 1 large carrot, peeled and cut into thin sticks
  • 4 large, ripe pears
  • 200g (7oz) Cambazola cheese
  • 2 tbsp peeled whole hazelnuts
  • 300g (10½ oz) watercress
  • Salt and freshly ground black pepper

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  1. Firstly, make the dressing by mixing together the mustard, sugar and a pinch of salt and pepper in a large bowl.
  2. Add the vinegar and mix well then gradually add the olive oil in a thin stream, whisking all the time so you get a nice emulsified dressing. Taste to check the seasoning and adjust if necessary.
  3. Add the chopped parsley and carrot and leave to marinate for 1 hour.
  4. Cut the pears into quarters, carefully remove the core and cut each quarter in half again.
  5. Slice the cheese into equal slices and lay alternate pear and cheese slices around the serving plates.
  6. Chop the hazelnuts (not too small) and add to the carrots and dressing with the watercress then toss together.
  7. Season the salad and pile onto the plates, making sure you don't cover the cheese and pears completely.
  8. Eat straight away with crusty bread or rolls.

Phil's Tips

You can replace the Cambazola with Stilton or Roquefort if you want to.

As with all salads, assemble at the last minute so the leaves do not wilt and the pear does not discolour

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