Pear & Blue Shropshire Salad


Serves: 4

Preparation time: 10 minutes

Cooking time: 8 minutes


15 g (½ oz) unsalted butter

2 tablespoons honey

2 pears, cored and cut into thin wedges

75 g (3 oz) walnut pieces

2 tablespoons walnut oil

2 tablespoons olive oil

2 tablespoons balsamic vinegar

salt and freshly ground black pepper

150 g Blue Shropshire, crumbled

2 heads red and white chicory, bases trimmed and leaves pulled apart

100 g baby spinach leaves

walnut bread, to serve

1. Melt the butter in a frying pan, add the honey and stir over a low heat, until combined. Add the pears and cook for 3-4 minutes each side until they start to caramelise, then stir in the walnuts and cook for 1 minute. Remove from the heat and allow to cool slightly.

2. Place the chicory and spinach in a bowl . Add the warm pears and walnuts.

3. Place the walnut and olive oil and vinegar in a screw top jar with salt and freshly ground black pepper and shake well. Drizzle over the ingredients in the bowl and toss together.

4. Divide between 4 plates and scatter over the cheese. Serve immediately, with the walnut bread.