The Hussar Grill’s sweet and tangy Pear, Blue Cheese and Walnut Salad can be enjoyed as a meal in its own right or as part of a spread – the recipe was specially developed by The Hussar Grill to satisfy both patrons who prefer something light and those seeking a delicious accompaniment to their main meal. The sweet caramelised pears in this salad complement red onions and tomatoes and off-set the distinctly piquant blue cheese. The walnuts and roasted seeds add a nutty, toasty flavour, while the cucumbers and lettuce add crisp freshness to the dish.

Pear Blue Cheese and Walnut Salad

Caramelised Pears

Make a batch (1kg) of caramelised pears and store them in the fridge in a large glass jar for another day’s meal as you won’t need the whole batch for one salad.

1kg      Pears, cleaned and cores removed
400g    Castor sugar
400ml   Boiling water
1 sprig Rosemary

Salad

50g Mixed salad leaves
70g Caramelised pears
30g Walnuts
60g Tomatoes
50g Cucumbers
20g Red onions
40g Blue cheese
10g Roasted seeds
Salad dressing of your choice

Method

For the caramelised pears:

Place sugar in a big steel pan and heat up over medium heat until the sugar is dissolved and caramelised. Add boiling water and stir to make caramel syrup. Add pears and rosemary. Cook until soft and brown in colour. Cool slightly and add to the salad mix. Store the remaining pears in syrup in a large glass jar and refrigerate for next time.

For the salad:

Dress the leaves in salad dressing of your choice (we recommend a light vinaigrette). Build the salad by placing the ingredients randomly through the baby leaves, finishing with blue cheese, pears and walnuts on top.

 

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