Per serving:
- Calories: 407
- Protein: 8g
- Total fat: 35g
- Saturates: 8g
- Carbs: 34g
- Total sugars: 13g
- Fibre: 3g
Pear, Candied Pecan and Blue Cheese Salad
A fruity elegant salad that’s sure to impress. Replace the blue cheese with a goat’s cheese if you’re not a fan.
A light way to start the Christmas meal. All the elements of this salad can be made ahead, ready to throw together at the last minute for an elegant and stress-free starter.
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Cal/Serv:
407
Ingredients
For the salad
- 4 Tbsp. runny honey
- Large pinch saffron (1/2 x 0.4g pot)
- Pared zest and juice 1 lemon
- 4 firm but ripe conference pears, peeled, halved and cored
- 200 g lamb’s lettuce or watercress
- 200 g Dolcelatte or other soft blue cheese
For the dressing
- 1 garlic clove, crushed
- 2 tsp. Dijon mustard
- 2 Tbsp. sherry or cider vinegar
- 6 Tbsp. extra virgin olive oil
For the candied pecans
- 1 medium egg white
- 1 tsp. caster sugar
- 1/2 tsp. cayenne pepper
- 200 g pecan halves
Directions
- Step 1 First make the candied pecans. Preheat oven to 190°C (170°C fan) mark 4 and line a baking tray with baking parchment. In a medium bowl, mix egg white, sugar, cayenne and ½tsp fine salt. Stir in pecans to coat. Scrape on to the lined tray and spread to a single layer. Cook for 12-15min, until toasted and crisp. Cool completely on the tray.
- Step 2For the salad, mix the honey, saffron, lemon zest and juice and 500ml water in a pan (that will later hold the pears snugly in a single layer). Heat gently, stirring to dissolve the honey. Add the pears in a single layer and lay a sheet of baking parchment directly on top to keep them submerged. Cook very gently for 15-20min, until just tender. Cool completely in the poaching liquid.
- Step 3To serve, whisk dressing ingredients with 2tbsp of the poaching liquid and plenty of seasoning. In a large bowl, toss the salad leaves with ½ the dressing and divide between 8 plates.
- Step 4Drain the pears and cut each ½ into 3 wedges. Divide between the plates and dot over the blue cheese. Spoon over remaining dressing and sprinkle over candied pecans. Serve immediately.
Get ahead
Candy pecans up to 1 week ahead; cool and store in an airtight container at room temperature. Poach pears a day ahead; cool and chill in the poaching liquid. To serve, bring pears back up to room temperature and complete recipe.
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