| Pear and Blue Cheese Salad with Blueberry Vinaigrette |
Serves 4
Ingredients
For homemade blueberry vinegar dressing
250 ml apple cider vinegar
2 Tbsp sugar
80 g blueberries
For salad
50 ml blueberry vinegar
1 Tbsp sugar
1/2 loaf baguette, to make croutons
2 pears, finely sliced into wedges
100 g roasted caramelised walnuts (store-bought)
175 g blueberries
250 g mixed green leaves
60 ml extra virgin olive oil
20 ml raspberry vinegar (store-bought)
salt and pepper, to taste
200 g blue cheese
Method
1. Make the blueberry vinegar: Heat the apple cider vinegar in a pan until it comes to a boil. Add 2 Tbsp
sugar, then pour over the blueberries. Cool and store
in an air-tight container in the fridge for at least 5 days
before using.
2. Combine the blueberry vinegar and sugar in a small saucepan and reduce over low high heat until you get a slightly syrupy consistency. Set aside to cool slightly.
3. Remove crust from baguette and cut it into 0.5cm thin triangle slices. Heat some oil in a pan and fry croutons until they are golden brown. Remove from heat and spread croutons on a plate lined with paper towels to drain off excess oil. Set aside until ready to use.
4. Toss the pears with the walnuts, blueberries and green leaves. Drizzle over olive oil and raspberry vinegar, then season with salt and pepper to taste.
5. Transfer salad to serving plate. Scatter croutons and blue cheese over the top. Finish with a drizzle of blueberry vinegar.
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