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 200 g rocket (arugula) leaves 1 cucumber sliced 1 red onion sliced 200 g 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 350°F 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, 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.

[The New Cook, Donna Hay]