Main Course
Pear, Blue Cheese & Parma Ham Salad
Light, seasonal & easy to prepare this is a stunning Christmas Day starter.
If you don't have this as a starter on Christmas Day why not have it for Stephen's Day with some of the leftover ham instead of parma ham
Ingredients
Ingredients
- 2 ripe red skinned pears
- 3 tbsp maple syrup
- 120 g blue cheese goats cheese 25 g nuts
- 100 g watercress or rocket leaves 8 slices Parma Ham
Honey Mustard Dressing
- 50 g mustard
- 50 g honey
- 35 ml white wine vinegar
- 60 mls olive oil
- Sea salt & black pepper
Method
Method
- Make the dressing: Combine all the ingredients for the honey mustard dressing Cut each pear into halves or quarters, remove the core, you can leave them like this or thinly slice each quarter into about 4 slices. Drizzle with apple syrup and roast a little if very hard.
- Place in a bowl and spoon over 3 tablespoons of the dressing, stir gently to coat in the dressing to prevent them going brown. Gently toss in the walnuts.
- Divide the watercress or rocket between 4 plates, top with the pears and walnuts, then arrange the ham over the top. Drizzle with the remaining dressing.
- Serve immediately.
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