Pear & Blue Shropshire Salad
Serves: 4
Preparation time: 10 minutes
Cooking time: 8 minutes
15 g (½ oz) unsalted butter
2 tablespoons honey
2 pears, cored and cut into thin wedges
75 g (3 oz) walnut pieces
2 tablespoons walnut oil
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper
150 g Blue Shropshire, crumbled
2 heads red and white chicory, bases trimmed and leaves pulled apart
100 g baby spinach leaves
walnut bread, to serve
1. Melt the butter in a frying pan, add the honey and stir over a low heat, until combined. Add the pears and cook for 3-4 minutes each side until they start to caramelise, then stir in the walnuts and cook for 1 minute. Remove from the heat and allow to cool slightly.
2. Place the chicory and spinach in a bowl . Add the warm pears and walnuts.
3. Place the walnut and olive oil and vinegar in a screw top jar with salt and freshly ground black pepper and shake well. Drizzle over the ingredients in the bowl and toss together.
4. Divide between 4 plates and scatter over the cheese. Serve immediately, with the walnut bread.