LOCAL CHEF RYAN BROKENBROW'S RECIPE
Salami, Blue Cheese, Walnut, Asian Pear & Balsamic Salad
A simple warm salad perfect as a starter or light lunch. Using Somerset Charcuterie and Asian pears which are aromatic and have a sweet-tart flavour with delicate floral notes. Walnut, Pear and blue cheese are such a good combination with the addition of the salami which has local blue cheese in it - works great.
Ingredients
- 1/2 x Asian Pear
- 1 x Pack of Somerset Charcuterie Red Wine and Draycot Blue Salami
- 1 x Little Gem Lettuce
- 20g x Mixed Leaves
- 50g x Walnut Halves
- 75g x Wensleydale Blue Cheese
- 25ml x Balsamic Glaze
- 1/2 x Lemon, juiced
- 5ml x Olive Oil
- Salt & Pepper, to taste
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Add the olive oil to the pan on a medium heat,
Once hot, add in the salami and cook for 2 minutes.
Slice up half the pear half, making sure all of the core is removed. Then add the pear to the pan for a further 2 minutes.
Add half of the balsamic glaze along with the juiced lemon, walnuts and salt and pepper then give it a good mix.
Break the leaves off the little gem lettuces. Give them a wash, dry them and add to a bowl with your mixed leaves.
Add the warm ingredients from the pan to the bowl of lettuce leaves and the finish with a crumble of blue cheese and the remaining balsamic glaze.
