The LCM Cheese Recipe of the Month
The LCM Cheese Recipe of the Month
Roquefort, Pear & walnut Salad
Blue cheese, pears and walnuts are a classic combination. This is a wonderfully simple, elegant salad, that allows each of its ingredients to shine. We've used Roquefort here, whose lovely mineral notes go so well together with the pear, but any other blue cheese will work too. Try Stilton or Harbourne Blue if you prefer a cow or goat's blue cheese.
Serves 2 generously, or 4 as a starter.
Ingredients
For the salad:
150g of Roquefort Gabriel Coulet
2 whole red pointed chicory (about 150g)
A handful of unsalted walnuts
Two firm Conference pears
For the dressing:
One tablespoon of London Honey Co. Borage Honey
Two tablespoons of good quality extra virgin olive oil
One tablespoon of white wine vinegar
Salt & black pepper
Method
Firmer pears work better in this recipe, their sharpness providing a good foil for the richness of the cheese.
Slice the pears length-ways into wedges, slice and separate the chicory leaves and slice the cheese into portions.
Arrange all the ingredients equally over the number of plates you're using, together with the walnuts.
To make the dressing, simply combine the honey, vinegar and olive oil in a bowl and whisk, adding salt and freshly milled black pepper to taste.
Drizzle over the salads and enjoy immediately, perhaps with some crusty baguette and glass of dry white wine.
You can buy the Roquefort and honey for this recipe in our online shop, and enjoy our wine recommendation too - a glass of Tuscan Vermentino - by following the links below.