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</html>";s:4:"text";s:15600:"Open the tin of pears, drain. Gently toss in the walnuts. experience. For the vanilla pears: Fry the pear quarters until they start to soften and colour, about 4 minutes. A good chunk of crust bread is a must with this salad. SmartPoints® value per serving. 2 ripe pears, peeled, cored and thinly sliced Place your lemon juice, water, caster sugar and stem ginger syrup into a small pan, then scrape in the pulp from the vanilla pod. Chuck your cooked pears and Parma ham in to the leaves and give a really good mix. Gently stir in the honey to coat the pears; add the balsamic vinegar. Selection of Baby Lettuce Leaves. 100 g watercress or rocket leaves Drizzle with the remaining dressing. Place the bread slices on serving plates and top each with 2 slices of Parma ham and 3 pear slices. Remove the visible fat from the parma ham. Place on an oven proof dish and drizzle with the maple syrup. First, make your vanilla pears. • You can make parts of this in advance: the vanilla pears will keep in the fridge for up to four days, the dressing for up to six days. Allow to cool and then tear in to pieces. Divide the watercress or rocket between 4 plates, top with the pears and walnuts, then arrange the ham over the top. 8 slices Parma Ham. 70ml extra virgin olive oil, For the salad: Method. Combine the lettuce, cucumber, tomato, Parma ham and Dolcelatte in a large bowl. Finally, crumble over the blue cheese and season with freshly ground black pepper and cherry tomato halves. Carefully wrap two slices of Parma ham around the middle of each fig, leaving the tops uncovered. This recipe by The Mountain Cafe’s Kirsten Gilmour is perfect for a light, fresh, lunch or evening salad. juice of 1 lemon 3 min. Add the sliced pears into the pan, place over a medium heat and gently simmer until the pears start to sofen – about seven minutes (use the tip of a sharp knife to check them: they should still be a tiny bit frm as they will continue to cook as they cool). Difficulty. The dressing is quite thin and will naturally split, so just give it another whisk before you use it. 1½ tablespoons caster sugar This recipe first appeared in The Mountain Cafe Cookbook, RRP $49.99 from Nationwide books, New Zealand chef Kirsten Gilmour takes Scottish cuisine to new Highlands, Contact Us / Newsletter / Advertise With Us / Subscribe, 6 mistakes made by almost every beginner sourdough baker, Signs your chickens might have gapeworm PLUS how to treat it, 7 ways to use up and recycle firewood ashes, How to recognise and treat respiratory problems in chickens. https://www.olivemagazine.com/.../ham-pickled-pear-and-blue-cheese-salad Rinse the lettuce leaves. Fry the pear quarters until they start to soften and colour, about 4 minutes. Place in a bowl and spoon over 3 tablespoons of the dressing, stir gently to coat in the dressing to prevent them going brown. Crumble in the blue cheese. I love making salads and salad dressings and this combination of rocket, pear, pine nuts, pancetta and balsamic vinegar seems to impress people the most. 7. 1 Wedge of Blue Cheese. 4. 12 slices Parma ham, torn into strips. 2 tablespoons white wine vinegar Salad Dressing of your choice. 60ml lemon juice A few slices of Parma Ham. Please upgrade 80ml water Fig Salad With Parma Ham and Blue Cheese Greedy Gourmet extra-virgin olive oil, dolcelatte, pepper, salt, parma ham, figs and 1 more Tropical Ham Salad Sandwiches Pork 1 vanilla pod 300g creamy blue cheese (we use Strathdon), crumbled Gently toss in the walnuts. In a salad bowl combine the leaves, parma ham, red onion. your browser or activate Google Chrome Frame to improve your 7. Pop in the oven for 10 - 15mins. When they’re cold, drain the pears, keeping their poaching liquor in a small bowl to make the dressing. Prep. Roquefort. Ingredients. Olive Oil for grilling. Divide the blue cheese among the figs, stuffing the pieces into the top of them. 25 g walnut pieces, roughly chopped Easy . You're using an outdated browser. https://www.jamieoliver.com/.../the-easiest-sexiest-salad-in-the-world Top with blue cheese et … 1 Pear, cut into wedges. Chuck your leaves into a serving bowl and break your blue cheese in to uneven chunks. This website requires javascript for optimum viewing purposes. Salad (zero SmartPoints values) 4 portion(s), (handfuls) Pear(s) 4 medium, cored and sliced. 2 ripe pears, peeled, cored and sliced, For the dressing: Serves. Cut each pear into quarters, remove the core, then slice each quarter into about 4 thin slices. 2 ripe red skinned pears (Choose red skinned pears, to make this pretty salad) 7. Cut each pear into quarters, remove the core, then slice each quarter into about 4 thin slices. Gently stir in the honey to coat the pears; add the balsamic vinegar. Please enable javascript in your browser. Rub the pear wedges with olive oil and season them with some black pepper. De-shell the pistachio nuts. Add the lemon juice and white wine vinegar to the bowl and give it a good whisk, then slowly drizzle in the olive oil to make your dressing. Divide the watercress or rocket between 4 plates, top with the pears and walnuts, then arrange the ham over the top. Scatter the stem ginger, raw sliced pear, crumbled blue cheese, Parma ham and vanilla pears over the top and give it another decent drizzle of dressing. Chuck the empt vanilla pod in too. Take of the heat and leave to cool in the pan. Melt the butter and olive oil in a small saucepan over medium heat. • You can make parts of this in advance: the vanilla pears will keep in the fridge for … Cook. • For the best favour, make the vanilla pears the night before and leave them in the syrup in the fridge overnight. • Let all the ingredients come up to room temperature before you make the salad. Place your washed rocket/salad leaves onto a plater and drizzle with some of the dressing, mixing it through on the platter. • Toasted walnuts are a nice addition. Combine the lettuce, cucumber, tomato, Parma ham and Dolcelatte in a large bowl. Melt the butter and olive oil in a small saucepan over medium heat. 15 min. Method: Heat a griddle pan over high heat. Total Time. 40ml syrup from the jar of stem ginger Roquefort cheese, pear & Parma ham salad. Enjoy the tasty flavours of this delightfully posh salad - ideal for entertaining on a summer's evening. 8 balls of stem ginger, drained from syrup and finely chopped Toss the salad leaves with the vinaigrette dressing and serve with the crostini. Brush the bread slices with the remaining oil. Bake your Parma ham in the oven for around 10 minutes – keep an eye on it, you want it to be firm and a deep pink with flecks of golden brown but not black. Place in a bowl and spoon over 3 tablespoons of the dressing, stir gently to coat in the dressing to prevent them going brown. Black Pepper. It's so easy and delicious that this is my 'go to' salad recipe when I have unexpected guests, as it looks really 'fancy' too. 5 tablespoons Newman’s Own Blue Cheese Dressing 120g rocket or salad leaves vanilla poaching liquor Serve straight away, so the salad doesn’t wilt. 18 min. https://www.bbcgoodfood.com/recipes/griddled-pear-blue-cheese-salad Peel and finely slice the onion. 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