Shaved pear, cheese & bresaola salad

Shaved pear, cheese & bresaola salad

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(2 ratings)

Prep: 10 mins Cook: 5 mins


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

  • Gluten-free

Nutrition: per serving

  • kcal436
  • fat33g
  • saturates10g
  • carbs16g
  • sugars14g
  • fibre4g
  • protein18g
  • salt2.4g


  • 100g walnut half
  • 2 crisp pears, blushing pink if possible



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

  • 2 heads red chicory or radicchio, broken into leaves



    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • 100g bresaola (thinly sliced, cured beef)
  • 140g dolcelatte or your favourite local soft blue cheese, sliced
  • 1 tbsp virgin olive or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

For the dressing

  • 2 tbsp red wine or port
  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 1 tbsp golden caster sugar


  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.

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Comments, questions and tips

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29th Oct, 2013
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
14th Oct, 2013
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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