Olive Magazine
Ham, Pickled Pear And Blue Cheese Salad Recipe

Ham, pickled pear and blue cheese salad

Published: December 2, 2015 at 1:34 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2 (or 4 as a starter)

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

Nutrition:
NutrientUnit
kcal368
fat23.3g
saturates9.2g
carbs17.7g
fibre2.7g
protein20.7g
salt2.2g
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Try this ham, pear and blue cheese salad, then check out our wedge salad with blue cheese dressing and pear, chicory and blue cheese salad.

Ingredients

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

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