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Pear and blue cheese salad with honey and thyme

Pear and blue cheese salad with honey and thyme

If your pears are very firm and crunchy, I'd recommend peeling and halving them, then poaching them until tender in a half-and-half mixture of apple juice and water, before using them in this salad. Slightly under-ripe pears, on the other hand, will be fine used raw.

Serves four as a starter.

 

Ingredients:

A few handfuls of salad leaves

2 nearly soft pears

200g of your favourite blue cheese (I like Dorset Blue Vinny)

100g walnut halves

2-3 tbsp runny honey

2-3 tbsp extra virgin olive oil

3-4 sprigs fresh thyme, picked

Flaky sea salt and ground pepper

 

Arrange the leaves on four plates. Quarter and core the pears, then cut each quarter into two or three slices. Arrange on top of the leaves.

Break the cheese into chunks and scatter over the pears, along with the walnuts. Trickle a fairly generous quantity of honey over each portion, then a good trickle of olive oil. Finish with a scattering of thyme and seasoning. Serve with toasted, coarse-textured bread.