- 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
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
For the dressing
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.
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.
How to prepare shaved pearsTo 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.