Gardening Magazine

Pear and Blue Cheese Salad

By Mwillis
Pears and Blue Cheese are a classic combination. With a few additions they can be made into a really spectacular salad. Here's how...
Pear and Blue Cheese salad
On a small glass plate I laid a bed of carefully selected Endive and Lettuce leaves, choosing only the finest specimens.
I added some cubes of creamy Blue Cheese. I used the one called Castello, but Cambazola would be good, so would Dolcelatte.
I added some pieces of Walnut, which had been drizzled with Pumpkin Seed oil and toasted. (If I had had any Walnut oil, I would have used that instead.). Toasting enhances the nutty flavor of the Walnuts.
I added a firm but ripe Williams pear, cored but not peeled.
The finishing touch (an inspired spur-of-the-moment choice, I must admit) was a drizzle of Rapeseed oil flavoured with Lemongrass and Thyme. This oil is produced by the Cold Pressed Oil Company, based in Crondall, about 5 miles from Fleet, where we live. It lifted the salad to new heights!
Pear and Blue Cheese salad
Unfortunately I added the oil after I had taken my photos, so you'll just have to imagine the salad glistening with little drizzles of bright yellow oil!
Pear and Blue Cheese salad
In my humble opinion, this was a near-perfect salad: lots of textures, lots of different but complementary flavours, and big visual appeal. I'd be happy to get that as a starter in a very posh restaurant.

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