Name: Shaved pear, cheese & bresaola salad
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 100g walnut half -; 2 crisp pears , blushing pink if possible -; 2 heads red chicory or radicchio, broken into leaves -; 100g bresaola (thinly sliced, cured beef) -; 140g dolcelatte or your favourite local soft blue cheese, sliced -; 1 tbsp virgin olive or rapeseed oil -; 2 tbsp red wine or Port -; 2 tbsp balsamic vinegar -; 1 tbsp golden caster sugar -

Ingredients for - Shaved pear, cheese & bresaola salad

1. 100g walnut half

2. 2 crisp pears , blushing pink if possible

3. 2 heads red chicory or radicchio, broken into leaves

4. 100g bresaola (thinly sliced, cured beef)

5. 140g dolcelatte or your favourite local soft blue cheese, sliced

6. 1 tbsp virgin olive or rapeseed oil

7. 2 tbsp red wine or Port

8. 2 tbsp balsamic vinegar

9. 1 tbsp golden caster sugar

How to cook deliciously - Shaved pear, cheese & bresaola salad

1 . Stage

Toast the nuts and make the dressing first as they will need to cool. Heat oven to 200C/180C fan/gas 6. Put the walnuts onto a baking tray and toast for 5 mins or until dark golden. Cool. Put the wine or Port in a small saucepan with the vinegar and sugar. Boil for 3 mins or until slightly syrupy (it will thicken as it cools, so don’t get carried away), then take off the heat and set aside.

2 . Stage

When ready to serve, shave thin slices from the pears using a large sharp knife, mandolin or potato peeler. Mingle them together with the leaves, bresaola, cheese and nuts on a large platter. Season the dressing, then drizzle over the salad, followed by the oil. Enjoy straight away.