Pear & blue cheese salad
Method
(This simple recipe combines sweet seasonal pears – such as those from Newton Orchards – with the tart beauty of blue cheese. It’s a winner!)
To make the dressing, combine Anchor Foods white wine vinegar, drained pear halves and Lake Deborah Salt in a blender. As it’s mixing, gradually add Jingilli olive oil until smooth.
To make the salad, place the mesclun or other green leaves (Gourmet Selections has a great range) in a bowl and add the sliced pears, tomato, Omega Walnuts and blue cheese (try Harvey Cheese Blue Vein or Buffalo Blue, made with Quindanning Buffalo milk).
Drizzle the dressing over the salad just before serving, reserving some for those who like a little extra when they plate up.
Handy Tips
Blue cheese can range in flavour from sweet and creamy to rich and pungent. Choose your favourite blue or use feta or goat's cheese if you don't like your cheese too strong.
Use any salad leaves you like. Spinach is a good match, as is rocket, or use a mixture of fresh green leaves.
