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