Pear and Blue Cheese Salad with Blackberry Dressing

Pear and Blue Cheese Salad with Blackberry Dressing Recipe

Ingredients (serve 4 people)

100g mixed salad leaves

2 pears (sliced)

100g blue cheese* (crumbled)

40g blanched hazelnuts

blackberry dressing (see recipe below)

1. Preheat the oven to 200°C (180°C fan). Put the hazelnuts on a baking tray on the middle shelf of your oven. Roast for 10 minutes. Transfer the hazelnuts into a bowl to cool down. Chop roughly and set aside.

2. Put the mixed salad leaves, pear slices, crumbled blue cheese and chopped roasted hazelnuts in a large salad bowl and toss them together.

3. Divide the salad between four small plates or bowls and drizzle with the blackberry dressing (or leave the dressing in a small jug on the table for people to help themselves).

Note:

* I used Young Buck, a vegetarian blue cheese made here in Northern Ireland. Some other blue cheeses might be made using animal rennets so check the ingredients for a vegetarian option.

Blackberry Dressing Recipe (Gluten Free, Dairy Free, Vegetarian, Vegan)

Ingredients

2 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

salt

For the blackberry syrup*

250g blackberries

2 tablespoons caster sugar

100ml cold water

Make Ahead - Blackberry Syrup*

1. Put the blackberries, sugar and water in a medium saucepan over medium to hight heat. Bring to a boil while stirring to dissolve the sugar.

2. Reduce the heat and simmer while stirring occasionally for 10 to 15 minutes, or until the syrup has thickened a bit.

3. Strain through a fine mesh sieve into a jug. Push the mixture to extract all the syrup. Cool down at room temperature, cover and keep in the fridge for up to a week.

Blackberry Dressing (double the ingredients if you want more dressing with your salad)

Mix the olive oil, apple cider vinegar, one tablespoon of blackberry syrup and a pinch of salt in a bowl. Transfer into a serving jug.

Note:

• Yes, that is more blackberry syrup than you need for the dressing. Use the leftover syrup to drizzle over yogurt and granola for breakfast, or mix in a cocktail.

Bon appétit!