
Pickled grape salad with pear, taleggio and walnuts
- Preparation and cooking time
- Total time
- + marinating
- Easy
- 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
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.