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A healthy crunchy, sweet and tangy salad that can be served as a side dish or even as a meal on it's own.


  1. Discard any less crisp outer leaves from the cabbages and shred leaves finely
  2. Cut the pears into thin slices and remove the core as you go
  3. Mix the pears and cabbages together
  4. Crumble the Roquefort cheese into the cabbage and pear mixture
  5. Make the dressing by dissolving a large pinch of salt into the tarragon vinegar, then stir in the crème fraiche and mustard, together with a little black pepper
  6. Taste for sharpness, adding more mustard or vinegar if you wish
  7. Gently mix the dressing in with the salad making sure that all the cabbage and pears are coated
  8. Plate the salad and top with the poppy seeds.