Cheese with pickled pear salad

Cheese with pickled pear salad

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(1 ratings)

Prep: 10 mins


Serves 8

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

Nutrition and extra info

Nutrition: per serving

  • kcal429
  • fat34g
  • saturates20g
  • carbs10g
  • sugars9g
  • fibre2g
  • protein21g
  • salt1.69g


  • 1 tsp Dijon mustard
  • 2½ tbsp white wine vinegar
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp walnut oil
  • 1 tsp yellow mustard seeds
  • 1 tbsp tarragon, finely chopped



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 1 spring onion, thinly sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 4 Conference pears, peeled, cored and thinly sliced



    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 8 thin wedges British cheddar or similar



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 8 thin wedges stiltons or another British cheese



    A true glory of British cheese-making that has much controversy about its origins, how it's…

  • biscuits, crackers and whole walnuts, to serve


  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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Comments, questions and tips

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13th Jan, 2013
We ate this as a starter in the days after Christmas - I was surprised to find I had everything but the pears. All 4 adults loved it, one to repeat!
1st Jan, 2013
Made this as a starter post-Christmas for 5 including 2 vegetarians. All enjoyed it - a light, refreshing taste for jaded palates, quick and easy.
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