Name: Pickled grape salad with pear, taleggio and walnuts
Total time: 20 min
Yield: Serves 3
Ingredients: 50g walnut halves; 2 tbsp soft brown sugar; 4 tbsp red wine vinegar; 100g red grapes halved; 2 handfuls watercress; 1 pear peeled, cored and sliced into thin wedges; 200g taleggio sliced

A salad of pickled grapes, pear, taleggio and walnuts in a large bowl with two smaller plates either side

50g walnut halves
2 tbsp soft brown sugar
4 tbsp red wine vinegar
100g red grapes
halved
2 handfuls watercress
1 pear
peeled, cored and sliced into thin wedges
200g taleggio
sliced

Method

step 1
Heat a frying pan and toast the walnuts, tossing until they are slightly browned and smell nutty, then leave to cool.
step 2
Stir the sugar and vinegar in a bowl, and leave for 5 minutes until the sugar starts to dissolve, then add the grapes and toss. Leave for 10 minutes while you prep the rest of the ingredients.
step 3
Put the watercress onto plates or a sharing platter, then top with the pear and taleggio.
step 4
Drain the grapes but reserve the liquid. Whisk 2 tbsp of olive oil into the pickling liquid. Scatter the grapes over the salad then drizzle over 3-4 tbsp of the dressing and finish with the walnuts.

Janine RatcliffeFood director

Ingredients

Nutrition

Method

step 1

step 2

step 3

step 4

Authors

Comments, questions and tips

Rate this recipe

Choose the type of message you'd like to post

Overall rating