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Shaved pear, cheese & bresaola salad

Shaved pear, cheese & bresaola salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal436
fat33g
saturates10g
carbs16g
sugars14g
fibre4g
protein18g
salt2.4g
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Ingredients

For the dressing

Method

  • STEP 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.

  • STEP 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 TIPS
HOW TO PREPARE SHAVED PEARS

To prepare the shaved pears ahead, simply submerge them in a bowl of water, acidulated with the juice of a lemon. This will stop them turning brown. Drain and pat dry before scattering over the salad.

Goes well with

Recipe from Good Food magazine, October 2013

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A star rating of 5 out of 5.3 ratings
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