Crumbly Lancashire cheese has a tangy, fresh flavour that works brilliantly with pears. If you can’t get hold of it, use Cheshire or Caerphilly cheese instead.
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Cal/Serv:
266
Ingredients
FOR THE POACHED PEARS
2 Tbsp. runny honey
500 ml cider, we used Cornish Orchards Vintage Cider
Pared zest 1 lemon
2 conference pears, peeled, halved lengthways and cored
FOR THE SALAD
1 Tbsp. cider vinegar
3 Tbsp. extra virgin olive oil
1 tsp. Dijon mustard
125 g mixed salad leaves
125 g crumbly Lancashire cheese, see intro
50 g walnuts, toasted and roughly chopped
Directions
Step 1For the poached pears, in a large pan gently heat the honey, cider and lemon zest, stirring until the honey dissolves. Add the pear halves, increase heat to medium and bring to the boil. Reduce heat and simmer for 20min, turning the pears occasionally, until tender. Set pan aside to cool completely.
Step 2Gently remove the pears from the liquid and slice. For the salad, in a large bowl, whisk the vinegar, oil, mustard, 1tbsp of the cooled poaching liquid and plenty of seasoning. Add the salad leaves and gently toss to coat in the dressing.
Step 3Empty on to a platter and top with the pear slices. Crumble over the cheese and scatter over the nuts. Serve.
GET AHEAD Poach the pears up to a day ahead. Cool, cover and chill (in the poaching liquid). To serve, allow to come to room temperature and complete recipe.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
