Wednesday, 6 September 2017

Autumn Salad with Pears, Devon Blue Cheese and Caramelised Walnuts


Devon Blue Cheese
I HAVE recently discovered Devon Blue Cheese and I am already addicted!  If you're a blue cheese fan, you'll love this moist, slightly crumbly cow's cheese.

It is made by Ticklemore Cheese in the South Hams, Devon.

Having enjoyed it with crackers and home-made bread, I cast around for some recipes using this delicious cheese.

I came across this autumn salad recipe on the Yeo Valley Farm website.  It's lovely and ideal for this time of year as the autumn evenings are drawing in.

I live in North Devon and discovered they sell it at The Cheese Larder in South Molton. But search the internet and you will find many places that sell it. If you have difficulty sourcing it, you can buy it by mail order.

 Autumn Salad with Pears, Devon Blue Cheese and Caramelised Walnuts


Ingredients
2 ripe but firm dessert pears
1 tbsp lemon juice
2 small heads green chicory,
broken into separate leaves
2 small heads red chicory,
broken into separate leaves
40g watercress sprigs
50g radicchio leaves (optional)
100g de-rinded Devon Blue cheese
The seeds from 1/2 a pomegranate

For the caramelised walnuts:
100g walnut halves
2 tbsp clear honey

For the dressing:
1 1/2 tbsp red wine vinegar
1 tsp wholegrain mustard
1 tsp clear honey
1 tsp walnut oil
2 tbsp extra virgin olive oil
Salt and freshly ground black pepper

For the caramelised walnuts, preheat the oven to 180°C/350F/Gas Mark 4. Scatter the walnuts over a lined baking tray, drizzle with the honey and roast for 8-10 mins until toasted and caramelised. Leave to cool, then break into small pieces.

For the dressing, whisk together the vinegar, mustard and honey, then gradually whisk in the oils. Season well with salt and black pepper.

Slice the pears away from the core, toss with the lemon juice and set to one side.
Toss the salad leaves with 2 tbsp of the dressing and divide between plates. Tuck the slices of pear and cheese in bet ween the leaves and scatter over the walnut s and pomegranate seeds. Drizzle a little more dressing over and around each plate and serve straight away.


  • Incidentally, this is a delicious salad dressing that can be used in just about any salad.


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