Rich blue cheese, earthy walnuts and crisp witlof all come together with a tangy dressing and make a lovely entrée or light lunch.
Serves: 4
INGREDIENTS
2 firm but ripe pears
olive oil
1-2 witlof
2 handfuls wild rocket
150 grams bresaola or other cured meat such as prosciutto
150 grams blue cheese, sliced
½ cup walnuts, roasted
Dressing
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
2 cloves garlic, crushed
sea salt and ground pepper
METHOD
Preheat the oven to 200°C.
Cut the pears into quarters then cut each quarter in half.
Place on a lined baking tray and brush all over with oil and season.
Roast until just tender, turning once. Cool.
Dressing: Whisk all the ingredients in a bowl and season.
To serve: Arrange the witlof leaves, pears and rocket on plates. Top with the cheese and drape the bresaola amongst the leaves. Scatter over the walnuts then drizzle over the dressing and a grind of pepper.
Related Content
RecipeBeef Salad with Blue Cheese, Spiced Walnuts and Green Apple
Article by Claire Aldous
RecipeBeetroot and Pistachio Salad with Blue Cheese Snow
Article by Claire Aldous
RecipeWitlof, Celery and Pear Salad
Article by Claire Aldous
RecipeCervena Salad with Blue Cheese, Spiced Walnuts and Green Apple
Article by Claire Aldous
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!