Blue cheese, pear and peacan nut salad with barmbrack croutons
SERVES 4 SUPER EASY
This is a pretty classic salad but the Brambrack croutons take it to another level. You can substitute other blue cheese to finish the salad, but none has the exquisite creamy saltiness of Roquefort.
- 1 small head frisee lettuce
- 1 small head radicchio
- 1 bunch of watercress
- 2 Little Gem lettuces
- 50g (2oz) pecan nuts, toasted
- 125g (4 1/2oz) Roquefort cheese, cut into cubes
- 2 thin slices Rankin Selection brambrack
- 1 tbsp softened butter
- icing sugar, to dust
- ½ tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp Dijon mustard
- 2–4 tbsp white wine vinegar
- 225ml (8fl oz) light olive or sunflower oil
Trim, wash and dry all the salad leaves and mix them together.
To make the vinaigrette, mix the salt, pepper and mustard into the vinegar and, when the salt has dissolved, whisk in the oil, slowly at first to allow it to be incorporated.
For the brambrack croutons, preheat the grill to medium. Trim the crusts off the slices of barmbrack and cut each slice into 2 on the diagonal. Spread one side with the butter and dust with the icing sugar then toast until crisp.
Use enough of the vinaigrette to lightly dress the salad leaves and arrange on plates. Peel the pears and cut into quarters, then remove the cores and thinly slice. Arrange on the salad with the pecan nuts and Roquefort cheese.