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Cashel Blue Cheese, Pear & Rocket Salad
Pears and blue cheese are a classic combination. This autumnal salad takes those flavours up a notch by using award-winning Cashel Blue, an Irish cheese with a creamy texture and rich, tangy flavour. Caramelising the pears brings out their natural sweetness. Served together, along with nutty cannellini beans and peppery rocket, it's a delicious mix.
Ingredients
- 125g Cashel Blue cheese
- 300g pears
- 400g tin of cannellini beans
- 50g rocket
- 40g honey
- 1 tsp Dijon mustard
- 1 tbsp pumpkin seeds
Prep: 15 mins | Cook: 8 mins
Method
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.
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(£1.42 per 100g)
Packaged in a returnable pot. -
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