Baby Leaf Salad with Blue Cheese, Pears and Caramelised Walnuts
Drogo
2 - 3
10 minutes
15 minutes
This delicious baby leaf salad recipe combines crisp baby salad leaves with creamy blue cheese, lightly pickled pears and spicy caramelised walnuts for a perfect balance of sweet, savoury and tangy flavours. The fresh baby leaf salad provides a light and vibrant base, while the rich cheese and crunchy walnuts add plenty of texture and depth.
Finished with a flavourful blue cheese dressing, this elegant salad is ideal as a starter, light lunch or side dish. If you're wondering what is baby leaf salad, it typically refers to a mix of young, tender salad leaves harvested early for their delicate texture and mild flavour. This versatile recipe can easily be adapted by using different nuts, alternative blue cheeses or even a hard cheese such as Parmesan for a fresh twist on a classic baby leaf salad recipe.
Ingredients
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50g granulated sugar
- 100g walnuts
- teaspoon chilli flakes
- 120g baby leaves
- 100g Fourme d'Ambert blue cheese
2 pears, such as Nashi
- 3 tablespoons honey vinegar
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
Directions
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- Step 1, Lightly toast the walnuts in a dry pan until fragrant, taking care not to burn them. Spread them out on a baking tray.
- Step 2, Heat sugar with a tablespoon of water in a saucepan until melted. Once melted, turn up the heat and cook until a golden amber colour. Add a pinch of salt and the chilli flakes.
- Step 3, Pour the caramel over the walnuts, taking care not to splash. Make sure the walnuts are quickly separated (if they do stick you can chop them afterwards, so don’t panic). Allow to cool.
- Step 4, Combine the lemon juice and olive oil with some salt and pepper in a clean, lidded jar or bowl and shake or whisk to combine. Set aside.
- Step 5, Use some of the dressing to coat the baby leaves and arrange on a platter. Arrange the cheese, fruit and nuts on top, and add the remaining dressing.
Ingredients you'll need
