Baby Leaf Salad with Blue Cheese, Pears and Caramelised Walnuts

Name: Baby Leaf Salad with Blue Cheese, Pears and Caramelised Walnuts
Prep time: 10 min
Cook time: 15 min
Yield: Serves 2 - 3
Ingredients: 50g granulated sugar; 100g walnuts; ½ 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

Feeds 2 - 3 people
Prep time 10m
Cook time 15m

Description

This satisfying salad combines creamy blue cheese with pears pickled lightly in honey vinegar and spicy caramelised walnuts. You could try mixing up the nuts here, or use a different blue cheese. A hard cheese, such as Parmesan would also work well.

Ingredients

50g granulated sugar
100g walnuts
½ 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

Method

Lightly toast the walnuts in a dry pan until fragrant, taking care not to burn them. Spread them out on a baking tray.
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.
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.
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.
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.

Baby Leaf Salad with Blue Cheese, Pears and Caramelised Walnuts

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