Italian recipe for 4 for lunch or as a starter people, takes only 5 mins; recipe has walnut half, pear, chicory, bresaola, dolcelatte, rapeseed oil, port, balsamic vinegar and golden caster sugar.
Shaved pear, cheese & bresaola salad
Course: Italian
Servings
4 for lunch or as a starter
servings
Prep time
10 mins
Ingredients
- Balsamic Vinegar: 2 tbsp balsamic vinegar
- Rapeseed Oil: 1 tbsp virgin olive or rapeseed oil
- Golden Caster Sugar: 1 tbsp golden caster sugar
- Pear: 2 crisp pears, blushing pink if possible
- Chicory: 2 heads red chicory or radicchio, broken into leaves
- Walnut Half: 100g walnut half
- Port: 2 tbsp red wine or port
- Dolcelatte: 140g dolcelatte or your favourite local soft blue cheese, sliced
- Bresaola: 100g bresaola (thinly sliced, cured beef)
Directions
- Toast the nuts and make the dressing first as they will need to cool. Heat oven to 200C/180C fan/gas 6. Put the walnuts onto a baking tray and toast for 5 mins or until dark golden. Cool. Put the wine or Port in a small saucepan with the vinegar and sugar. Boil for 3 mins or until slightly syrupy (it will thicken as it cools, so don't get carried away), then take off the heat and set aside.
- When ready to serve, shave thin slices from the pears using a large sharp knife, mandolin or potato peeler. Mingle them together with the leaves, bresaola, cheese and nuts on a large platter. Season the dressing, then drizzle over the salad, followed by the oil. Enjoy straight away.
