Shaved pear, cheese & bresaola salad

Shaved pear, cheese & bresaola salad

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Cooking time

Prep: 10 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 4 for lunch or as a starter

A rustic salad with cured beef, blue cheese and chicory teamed sweet pears, and dressed in a red wine vinaigrette

Nutrition and extra info

Additional info

  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
436
protein
18g
carbs
16g
fat
33g
saturates
10g
fibre
4g
sugar
14g
salt
2.4g

Ingredients

  • 100g walnut halves
  • 2 crisp pears, blushing pink if possible
  • 2 heads red chicory or radicchio, broken into leaves
  • 100g bresaola (thinly sliced, cured beef)
  • 140g dolcelatte or your favourite local soft blue cheese, sliced
  • 1 tbsp virgin olive or rapeseed oil

For the dressing

  • 2 tbsp red wine or port
  • 2 tbsp balsamic vinegar
  • 1 tbsp golden caster sugar

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Method

  1. Toast the nuts and make the dressing first as they will need to cool. Heat oven to 200C/180C fan/gas 6. Put the walnuts onto a baking tray and toast for 5 mins or until dark golden. Cool. Put the wine or Port in a small saucepan with the vinegar and sugar. Boil for 3 mins or until slightly syrupy (it will thicken as it cools, so don’t get carried away), then take off the heat and set aside.
  2. When ready to serve, shave thin slices from the pears using a large sharp knife, mandolin or potato peeler. Mingle them together with the leaves, bresaola, cheese and nuts on a large platter. Season the dressing, then drizzle over the salad, followed by the oil. Enjoy straight away.

Recipe from Good Food magazine, October 2013

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Comments

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hobbyfun62's picture

I have made this recipe twice and its been a great hit on both ocassions. I used a mixed bag of salad with predominantly radicchio, and the green leaves made it look more attractive, I thought. Flavours and textures were briliant together. Definitely on the to make again list, and its so easy

hobbyfun62's picture

I tried this recipe fpr visiting friends and it was a big hit. Lovely combination of flavours and textures. I couldn't get radiccio on its own so got a salad bag with lots mixed in with other salad leaves, which gave it a brighter appearance.
Very easy to make, well worth trying. Dressing is delicious

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