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Gill Meller's pear, walnut and blue cheese salad
Gill Meller's pear, walnut and blue cheese salad
added by Hugh's Three Good Things

River Cottage Head Chef Gill Meller's pear, walnut and blue cheese salad, taken from Hugh's Three Good Things on More4. Hugh's recognised a simple pattern that underpins so many well-loved dishes – that they are little more or less than three good things on a plate and in this series, he pursues that idea, experimenting with different flavours and textures.

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Prep time
  • 5 mins
Cook Time
  • 2 mins
  • 2
  • 1 handful Walnuts, shelled
  • 150g Blue cheese
  • 2 Pears
  • 1 Lemon
  • Olive oil
  • Sea salt and freshly ground black pepper
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Toast the walnuts in a medium hot pan until golden and toasted. Remove and crumble roughly.

Peel and core the pears and slice thinly.

Mix together in a bowl with the walnuts and crumble in blue cheese. Toss gently and dress with a squeeze of lemon and a drizzle of olive oil. Taste and adjust the seasoning as necessary. Serve.

This recipe is one of hundreds of new recipes which can be found in the book which inspired the series, Hugh's Three Good Things.


5 replies
Replied on

My husband always tapes the cooking programmes for me, yes the dressing was left out on their web page which was what made it look so good, worse was the webpage had lemon juice and no lemon was used
Dressing is peel one pear and diice tiny, put into heavy small fry pan, put a heaped teas runny honey over the pear, add a little water, tiny amount sea salt, black pepper and little bit looked like 1/4 teas fresh chopped thyme, cook gently till soft and put through sieve over a tiny bowl use a spoon to push through. Add a little EV Olive oil and whisk put aside. Looked like 3 tab of liquid so guess not much oil was used, that part was unseen by the camera.

Replied on

We taped the TV programme and yes he left the dressing out altogether on their webpage which was the best part, and included lemon which was not used in the TV programme. Dressing is one peeled chopped pear put in fry pan cover with good teas runny honey and a tiny amount water, a little salt, black pepper and tiny amount fresh thyme. Cook slowly to soften then put through a sieve into a tiny bowl, whisk in a little EV Olive oil, taste for flavour, looked like three tablespoons of dressing in total put aside and prepare salad on plate, put dressing over the salad then drizzle a little more threads of runny honey over.
Good entrée from the looks of it. Thanks to hubby for always taping the programme!

Replied on

When I watched this on tv I'm sure Gill used honey in this recipe as part of the dressing. A sieve was used to ensure the dressing was smooth. Can you confirm this?

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