- 125g Cashel Blue cheese
- 300g pears
- 400g tin of cannelini beans
- 50g rocket
- 40g honey
- 1 tsp Dijon mustard
- 1 tbsp cider vinegar
- 1 tbsp pumpkin seeds
- 2 tbsp olive oil
- Sea salt + black pepper
- 1.
Take the Cashel Blue cheese out of the fridge and let it warm up while you prepare the salad. This helps bring out the cheese's flavour.
- 2.
Slice the pears legthways into 1cm-thick slices - you should get the whole cross-section of the pear. Pop the pear slices into a bowl and drizzle over 1 tbsp olive oil. Gently turn to coat in the oil.
- 3.
Place a griddle pan on a high heat. Cook the pears in the hot pan for 1 min on each side till lightly charred. You will probably need to do this in batches. Set aside to cool.
- 4.
Drain and rinse the cannellini beans. Tip these into a large salad bowl. Add the rocket. Crumble in half of the Cashel Blue cheese.
- 5.
In a separate bowl, scoop in the honey, Dijon mustard and cider vinegar. Add 1 tbsp olive oil. Season with salt and pepper. Whisk well to combine. Drizzle half of the dressing over the rocket, cheese and beans. Toss well to mix.
- 6.
Divide the salad between 2 plates. Top with the griddled pears. Drizzle over a little more of the dressing. Scatter over the pumpkin seeds and remaining Cashel Blue to serve.
