Roasted Pear, Blue Cheese and Bresaola Salad

, from Issue #60. September, 2015
Photography by Manja Wachsmuth.
Roasted Pear, Blue Cheese and Bresaola Salad

Rich blue cheese, earthy walnuts and crisp witlof all come together with a tangy dressing and make a lovely entrée or light lunch.

Serves: 4

INGREDIENTS

2 firm but ripe pears
olive oil
1-2 witlof
2 handfuls wild rocket
150 grams bresaola or other cured meat such as prosciutto 
150 grams blue cheese, sliced
½ cup walnuts, roasted

Dressing
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
2 cloves garlic, crushed
sea salt and ground pepper

METHOD

Preheat the oven to 200°C.

Cut the pears into quarters then cut each quarter in half.

Place on a lined baking tray and brush all over with oil and season.

Roast until just tender, turning once. Cool.

Dressing: Whisk all the ingredients in a bowl and season.

To serve: Arrange the witlof leaves, pears and rocket on plates. Top with the cheese and drape the bresaola amongst the leaves. Scatter over the walnuts then drizzle over the dressing and a grind of pepper. 

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