Smoked by Charlotte Pike

Author:Charlotte Pike
Language: eng
Format: epub
Publisher: Octopus
Published: 2019-02-14T00:00:00+00:00

This classic combination of salty blue cheese, sweet juicy pears and slightly bitter walnuts is all the better for being made with smoked cheese and caramelised walnuts (see Tip). It makes a quick, altogether delicious lunch, or a light starter.

Serves 4

200g salad leaves – try using 100g thinly sliced chicory and 100g watercress

100g smoked blue cheese, such as Roquefort, crumbled

2 large ripe pears, thinly sliced

75g walnut halves – see Tip for caramelised walnuts

For the dressing

1 teaspoons red wine vinegar

3 tablespoon extra virgin olive oil

¼ teaspoon Dijon mustard

1 teaspoon caster sugar

sea salt and freshly ground black pepper

Whisk all the dressing ingredients together in a small jug. Taste to check the seasoning and adjust the salt and sugar, if necessary. Set aside.

Combine all the salad ingredients in a large bowl. Drizzle over the salad dressing, toss the ingredients until the leaves are just lightly glistening, and serve immediately, either on individual plates or in a large bowl in the centre of the table.

Tip:

For an extra layer of flavour and crunch, try caramelising the walnuts. Put 25g caster sugar into a heavy-bottomed non-stick pan over a moderate heat. Leave the sugar in the pan until it melts and changes colour. Swirl the liquid caramel around the pan and drop in the walnuts. Continue to swirl the walnuts in the caramel to cover them. Set the pan aside for the nuts to cool. Once cool, remove them from the pan – they will stick together – and chop them roughly. Sprinkle over the salad just before serving.

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