Griddled Pear, Walnut and Binham Blue Salad

We had some Binham Blue cheese (made near Binham Priory in Norfolk) left from a birthday dinner and some eating pears and walnuts from the garden, so I made this salad. Griddling the pears is not strictly necessary, but does add some nice caramelisation that gives depth. The pears I used were quite firm. Binham blue is not overly strong and could be exchanged for another blue cheese.

Serves 3-4 as a starter


2-3 pears, sliced quite finely, and griddled in a hot pan until a few caramelised lines appear on each side

a tablespoon of crumbled blue cheese for each serving

1 tablespoon of chopped chives

1 head, green lettuce – ideally round / butter lettuce

a tablespoon of chopped walnuts per serving


salt and pepper

½ tablespoon, balsamic vinegar

2 tablespoons, olive oil

How to make:

Whisk the dressing ingredients together and taste for acidity and seasoning.

Arrange lettuce in each bowl. Top with a few slices of pear per bowl, a crumbling of cheese, walnuts and the chives. Drizzle the dressing over the top with a spoon.

Eaten with: 

Rosé wine, and followed by an awesome chicken and leek pie that my mum made.


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