Shaved pear, cheese & bresaola salad

1 of 5-a-day autumn autumn salad beef salad dinner party recipes pear and blue cheese winter salad

N/A

Serves 4 for lunch or as a starter

Source

Ingredients

100g walnut half

2 crisp pears , blushing pink if possible

2 heads red chicory or radicchio, broken into leaves

100g bresaola (thinly sliced, cured beef)

140g dolcelatte or your favourite local soft blue cheese, sliced

1 tbsp virgin olive or rapeseed oil

2 tbsp red wine or port

2 tbsp balsamic vinegar

1 tbsp golden caster sugar

Method

Toast the nuts and make the dressing first as they will need to cool. Heat oven to 200C/180C fan/gas 6. Put the walnuts onto a baking tray and toast for 5 mins or until dark golden. Cool. Put the wine or Port in a small saucepan with the vinegar and sugar. Boil for 3 mins or until slightly syrupy (it will thicken as it cools, so don’t get carried away), then take off the heat and set aside.

When ready to serve, shave thin slices from the pears using a large sharp knife, mandolin or potato peeler. Mingle them together with the leaves, bresaola, cheese and nuts on a large platter. Season the dressing, then drizzle over the salad, followed by the oil. Enjoy straight away.