Cheese with pickled pear salad

Cheese with pickled pear salad

A contemporary alternative to the traditional cheeseboard, the hardest part will be selecting your favourite cheeses

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 10 mins

Method

  1. In a large bowl, mix the mustard and vinegar. Add the oils, mustard seeds, tarragon, spring onion and salt and pepper. Add the pears to the dressing, toss well, then cover and chill for up to 4 hrs until ready to serve. Place a wedge of each cheese on small serving plates, then divide the pear salad between the plates. Serve with biscuits, crackers and walnuts.
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PER SERVING

429 kcalories, protein 21g, carbohydrate 10g, fat 34 g, saturated fat 20g, fibre 2g, sugar 9g, salt 1.69 g

Recipe from Good Food magazine, January 2011.

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 10 mins

Ingredients

  • 1 tsp Dijon mustard
  • 2½ tbsp white wine vinegar
  • 2 tbsp olive oil
  • 1 tbsp walnut oil
  • 1 tsp yellow mustard seeds
  • 1 tbsp tarragon , finely chopped
  • 1 spring onion , thinly sliced
  • 4 Conference pears , peeled, cored and thinly sliced
  • 8 thin wedges British cheddar or similar
  • 8 thin wedges Stilton or another British cheese
  • biscuits , crackers and whole walnuts, to serve
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PER SERVING

429 kcalories, protein 21g, carbohydrate 10g, fat 34 g, saturated fat 20g, fibre 2g, sugar 9g, salt 1.69 g

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