Asparagus, Pear And Fennel Salad With Blue Cheese And Pickled Walnuts

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The Refined Chef
Nutrition per serving    (USDA % daily values)
CAL
353
FAT
80%
CHOL
11%
SOD
30%

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Ingredients for 4 servings

2 bundles British asparagus trimmed

1 x fennel bulb trimmed and thinly sliced

2 x pears cut into 8 and cores removed

.25 lb blue cheese crumbled

4 x pickled walnuts roughly chopped

2 bunches rocket washed

1 tbsp aged red wine vinegar

4 tbsp olive oil

1 tsp Maille Dijon mustard

Salt and cracked black pepper

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