The Recipe

Ingredients
Method
  • 2 ripe but firm dessert pears
  • 1 tbsp lemon juice
  • 2 small heads green chicory,
    broken into separate leaves
  • 2 small heads red chicory,
    broken into separate leaves
  • 40g watercress sprigs
  • 50g radicchio leaves (optional)
  • 100g de-rinded blue cheese, such as Devon Blue or Colston Basset, thinly sliced
  • The seeds from 1/2 a pomegranate
  • For the caramelised walnuts:
  • 100g walnut halves
  • 2 tbsp clear honey
  • For the dressing:
  • 1 1/2 tbsp red wine vinegar
  • 1 tsp wholegrain mustard
  • 1 tsp clear honey
  • 1 tsp walnut oil
  • 2 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper
  1. For the caramelised walnuts, preheat the oven to 180°C/350F/Gas Mark 4. Scatter the walnuts over a lined baking tray, drizzle with the honey and roast for 8-10 mins until toasted and caramelised. Leave to cool, then break into small pieces.
  2. For the dressing, whisk together the vinegar, mustard and honey, then gradually whisk in the oils. Season well with salt and black pepper.
  3. Slice the pears away from the core, toss with the lemon juice and set to one side.
  4. Toss the salad leaves with 2 tbsp of the dressing and divide between plates. Tuck the slices of pear and cheese in bet ween the leaves and scatter over the walnut s and pomegranate seeds. Drizzle a little more dressing over and around each plate and serve straight away.
Serves
4-6