Salami, Blue Cheese, Walnut, Asian Pear & Balsamic Salad

Salami, Blue Cheese, Walnut, Asian Pear & Balsamic Salad

2 10 minutes

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.

Salami, Blue Cheese, Walnut, Asian Pear & Balsamic Salad
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This recipe was produced by Ryan Brokenbrow

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f4dd0cc7e22c062a8329ab2157f891c317ed2f7a-e1602062679218

Ryan Brokenbrow

Long Description

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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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
  1. Add the olive oil to the pan on a medium heat,

  2. Once hot, add in the salami and cook for 2 minutes.

  3. 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.

  4. Add half of the balsamic glaze along with the juiced lemon, walnuts and salt and pepper then give it a good mix.

  5. Break the leaves off the little gem lettuces. Give them a wash, dry them and add to a bowl with your mixed leaves.

  6. 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.

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