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I have done variations on this salad several times, adding bits of bacon, leaving out the bread etc.
Last week I finally got hold of some Rocket, and that really makes it.
Rocket, Blue Cheese and Fried Pear Salad
8 long, thin slices bread
olive oil
1/3 cup grated parmesan cheese
2 tablespoons butter
1 tablespoon Brown sugar
1/2 teaspoon cracked black pepper
1 tablespoon coriander leaves
2 pears, peeled and sliced
200g (6 1/2 oz) rocket (arugula) leaves
1 cucumber, sliced
1 red onion, sliced
200g (61/2 oz) soft blue cheese
cracked black pepper
Brush bread with a little olive oil and sprinkle with parmesan. Place bread on a baking tray and cook in a preheated 18000 (3500F) oven for 15 minutes or until golden and crisp. Set aside to cool.
Heat butter in a frypan over medium heat. Add brown sugar, pepper and coriander to pan and cook for 1 minute. Add pears to pan and cook for 2 minutes on each side or until golden.
To serve, arrange crisp bread, rocket (arugula), cucumber, red onion and blue cheese on serving plates.
Top with pears and pour pan juices from pears over salad. Sprinkle with cracked black pepper and serve immediately, while bread is crisp. Serves 4.
From Marie Claire Cooking