Seasonal Recipe No.201 – Radicchio, pear, blue cheese + walnut salad

This recipe from Riverford Organic Farms is a beautiful combination of flavours and texures. We’ll be using the radicchio and mixed salad leaves in Camel CSA’s weekly boxes with Cornish blue cheese, English pears and Cornish sea salt.

Serves: 4
Preparation/cooking time: 15 minutes

1 head radicchio, tough core removed, leaves shredded
100g mixed salad leaves, or shredded lettuce leaves
small knob of butter
1 tbsp olive oil
4 pears, cored + sliced
150g walnut pieces
2 tbsp clear honey
splash balsamic vinegar
sea salt + black pepper
200g stilton, crumbled
extra virgin olive oil to finish

Mix the radicchio and salad leaves together in a large bowl. In a large frying pan, heat the butter and oil. Add the pears. Cook on a reasonably high heat until the pears have softened and turned golden brown.

Add the walnuts, honey and a good splash of balsamic vinegar. Season well with salt and pepper. Stir gently to combine, remove from the heat and leave to cool slightly. Add a tablespoon or two more of good olive oil. Pour the pears into the salad leaves and lightly toss to combine.

Either serve on one large platter, sprinkled with the stilton, or on individual plates. Drizzle over a little more olive oil to serve.

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