Rockfor Salad

Any good-quality blue cheese works, but the character of the salad changes depending on your choice. Gorgonzola Dolce (Italian) is the mildest and creamiest substitute — it spreads easily and has a buttery, less pungent flavour, making the salad more approachable for those who find Roquefort too strong. Gorgonzola Piccante is firmer and sharper, closer to Roquefort in intensity. Stilton (English) is crumbly, rich, and slightly milder than Roquefort with a nutty finish — an excellent choice. Danish Blue is widely available and more affordable, with a sharp salty flavour. Cambozola (German) is a soft brie-blue hybrid, very mild and creamy — good if you want just a hint of blue. For the closest match to Roquefort's distinctive sheep's milk tang, look for French Bleu d'Auvergne or Bleu des Causses.

Raw red onion can easily dominate a salad with its harsh, pungent bite. The quickest fix is a 10-minute cold water soak: slice the onion into thin rings, submerge in cold water, and rinse — this draws out the sulphuric compounds responsible for the sharpness without losing the flavour or the beautiful colour. For a more thorough mellowing, soak in cold water with a tablespoon of white wine vinegar or apple cider vinegar for 15–20 minutes — the acid further tames the bite and adds a subtle tang. Alternatively, quick-pickle the rings in red wine vinegar with a pinch of sugar and salt for 30 minutes — this transforms them into a pleasant, sharp-sweet condiment that complements the cheese beautifully.

Toasting walnuts dramatically improves both flavour and texture. Raw walnuts can taste flat, slightly bitter, and have a soft, almost papery texture. Heat activates the natural oils, deepening the nutty flavour and creating a crunchier texture that contrasts with the creamy cheese and soft pear. To toast properly: spread the walnuts in a single layer in a dry pan over medium heat and stir frequently for 4–6 minutes until they smell fragrant and turn a shade darker. Watch carefully — they burn quickly, especially at the edges. Alternatively, toast in an oven at 170°C for 8–10 minutes. Let them cool completely before adding to the salad — hot or warm nuts will wilt the greens and release oil into the dressing. Toasted walnuts stored in an airtight container stay fresh for up to 1 week.

Dried cranberries are the most common and direct substitute — they have a very similar sweet-tart flavour and chewy texture, and are often more widely available than dried cherries. Dried sour cherries, dried blueberries, or dried pomegranate seeds all work in the same way. For a fresher alternative, fresh pomegranate seeds provide a juicy burst of sweet-tart flavour and beautiful colour. Fresh or halved red grapes give natural sweetness without the chewiness. Sliced fresh figs (in season) are a luxurious option that pairs exceptionally well with both pear and Roquefort. If you have no dried fruit at all, a drizzle of good-quality pomegranate molasses over the finished salad replicates both the sweet-sour note and the dark colour of dried cherries.

Roquefort is a living cheese that needs careful storage to stay at its best. Wrap it loosely in wax paper or cheese paper (not plastic wrap, which traps moisture and can make the surface slimy), then place it in a loosely closed container or zip-lock bag with a small amount of air. Store in the vegetable drawer of the fridge, which is the least cold part — Roquefort ideally needs 8–12°C. Avoid the back of the fridge where it can freeze. Once opened, Roquefort keeps for 3–4 weeks when properly wrapped. If the surface looks a little dry, scrape it off — the interior is usually fine. Always bring Roquefort to room temperature 30 minutes before using: cold cheese has a muted flavour, and at room temperature the creaminess and sharpness fully reveal themselves.