Serves 4 as a side
If you were a fly on the wall in our kitchen today you’d hear us asking each other big questions like… “What 5 foods would you take to an island if you had to live on them forever?” Our head chef, says cheese is her number one, but all cheese captured under that one, not just a single type of cheese of course!
Cheese amongst our divine grazing boards are just the start of some of our favourite cheese dishes to create. But, if a weekend grazing board is just a little too far away still then have a taste of this delicious Nashi Walnut Blue Cheese and Endive Salad during the week with a portion of protein to accompany.
Nashi are in season throughout the winter and make the perfect crunch in a salad next to the rich flavours of blue cheese. You don’t need much of the blue, but make sure you do include it, as it truly is the hero ingredient of the dish.
2 nashi pears, cored and sliced thin
100g blue cheese, crumbled
1 bunch curly endive
1/4 cup walnuts, roughly chopped or broken
sea salt and black pepper
Quick pickled red onion:
1 small (140g) red onion, peeled and finely sliced
1/3 cup apple cider vinegar
1 1/2 cups water
good pinch sea salt
1 tablespoon extra virgin olive oil
1 teaspoon honey
2 teaspoons apple cider vinegar
Make the quick pickled onion by combining apple cider vinegar, water and sea salt in a medium bowl or jar, then add red onion and allow to pickle for 5-10 minutes. Whilst onion is pickling whisk together ingredients for dressing. When ready to serve, drain the onion from the pickling brine, and toss together endive, nashi, onion and dressing in a large bowl. Transfer to serving platter, sprinkle dollops of blue cheese and walnuts around the salad, season with sea salt and black pepper and serve.
Sides & Salads