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.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.