Pear and Blue Cheese Salad with Blackberry Dressing
Pear and Blue Cheese Salad with Blackberry Dressing Recipe
Ingredients (serve 4 people)
100g mixed salad leaves
2 pears (sliced)
100g blue cheese* (crumbled)
40g blanched hazelnuts
blackberry dressing (see recipe below)
1. Preheat the oven to 200°C (180°C fan). Put the hazelnuts on a baking tray on the middle shelf of your oven. Roast for 10 minutes. Transfer the hazelnuts into a bowl to cool down. Chop roughly and set aside.
2. Put the mixed salad leaves, pear slices, crumbled blue cheese and chopped roasted hazelnuts in a large salad bowl and toss them together.
3. Divide the salad between four small plates or bowls and drizzle with the blackberry dressing (or leave the dressing in a small jug on the table for people to help themselves).
Note:
* I used Young Buck, a vegetarian blue cheese made here in Northern Ireland. Some other blue cheeses might be made using animal rennets so check the ingredients for a vegetarian option.
Blackberry Dressing Recipe (Gluten Free, Dairy Free, Vegetarian, Vegan)
Ingredients
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
salt
For the blackberry syrup*
250g blackberries
2 tablespoons caster sugar
100ml cold water
Make Ahead - Blackberry Syrup*
1. Put the blackberries, sugar and water in a medium saucepan over medium to hight heat. Bring to a boil while stirring to dissolve the sugar.
2. Reduce the heat and simmer while stirring occasionally for 10 to 15 minutes, or until the syrup has thickened a bit.
3. Strain through a fine mesh sieve into a jug. Push the mixture to extract all the syrup. Cool down at room temperature, cover and keep in the fridge for up to a week.
Blackberry Dressing (double the ingredients if you want more dressing with your salad)
Mix the olive oil, apple cider vinegar, one tablespoon of blackberry syrup and a pinch of salt in a bowl. Transfer into a serving jug.
Note:
• Yes, that is more blackberry syrup than you need for the dressing. Use the leftover syrup to drizzle over yogurt and granola for breakfast, or mix in a cocktail.
Bon appétit!