17781

Ham, pickled pear and blue cheese salad

  • serves 2 (or 4 as a starter)
  • Easy

This ham, pickled pear and blue cheese salad is a great way to use up left-over ham and cheese from the festive season. It's an easy starter for 4, or a quick meal for 2

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Ingredients

  • pears 2 small, medium-ripe
  • cider vinegar 150ml
  • runny honey 3 tbsp
  • black peppercorns 8
  • whole cloves 8
  • Bread 2 thick slices
  • olive oil
  • lemon juice 1 tbsp
  • poppy seeds 1 tsp
  • shallots 2, finely sliced
  • celery stick 1/2, shaved into ribbons with a peeler
  • ham 200g chunk, pulled into bite-size chunks
  • blue cheese (such as stilton) 120g, crumbled
  • mixed leaves 2 good handfuls – frisée, lamb’s lettuce and chicory are all good

Method

  • Step 1

    Peel, halve and core the pears, then slice into 1cm thick moons. Immediately put in a small saucepan with the vinegar, honey and spices and heat until the liquid is just simmering. As soon as it is, take off the heat, cover and leave to pickle, stirring occasionally.

  • Step 2

    Heat the oven to 220C/fan 200C/gas 7 and cut or tear the bread into chunky croutons. Mix with 1 tbsp oil and some seasoning, spread out on a baking tray and bake for 8-12 minutes until golden.

  • Step 3

    Whisk 2 tbsp oil with 1 tbsp of the pickling liquid, lemon juice and poppy seeds, and drain the pears.

  • Step 4

    Tip the croutons, pickled pears, shallots, celery, ham, cheese, leaves and dressing into a bowl, toss together, then divide between plates, to serve.

Nutritional Information

  • Kcals 368
  • Carbs 17.7g
  • Protein 20.7g
  • Fat 23.3g
  • Salt 2.2g
  • Saturates 9.2g
  • Fibre 2.7g
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