Serves 6
If you can't get hold of Cashel blue cheese, use Roquefort, gorgonzola or even dolcelatte. You can make this with slices of apple if you prefer, or make a much heartier salad altogether by using chunks of sauted smoked bacon instead of fruit.
1 red onion, peeled
olive oil
3 pears (not too ripe)
30g unsalted butter
75g hazelnuts, lightly toasted but not skinned, halved
150g salad leaves, a mixture of watercress and baby spinach
175g Cashel blue cheese, crumbled
for the dressing:
2 1/2 tsp white wine vinegar
drop of Dijon mustard
salt and pepper
4 tbs hazelnut oil
2 tbs light olive oil
1 1/2 tsp caster sugar (or to taste)
Halve the onion and cut it into crescent shaped slices. Put into a small ovenproof dish, drizzle with olive oil and season. Roast in an oven, preheated to 180 C, for about 20 minutes, or until soft with slightly caramelised tips. Keep warm.
Make the dressing by mixing all the ingredients together.
Halve and core the pears, then cut them, lengthways, into slices 3/4 cm thick. Melt the butter in a frying pan and quickly saute the pear slices on each side till golden. Don't over cook them - they should still hold their shape.
Toss the salad leaves with the nuts, using most of the dressing, then divide this between six plates. Add the pear slices and the warm onion to each plate and scatter with the cheese. Drizzle each plate with the rest of the dressing and serve |
