The starter
All the elements of this salad can be made ahead, ready to throw together at the last minute for an elegant and stress-free starter.
Pear, Candied Pecan and Blue Cheese Salad
A fruity elegant salad that’s sure to impress. Replace the blue cheese with a goat’s cheese, if you’re not a fan. Hands-on time 20min, plus cooling. Cooking time about 40min. Serves 8
FOR THE SALAD
4tbsp runny honey
Large pinch saffron (½ x 0.4g pot) Pared zest and juice 1 lemon
4 firm but ripe Conference pears, peeled, halved and cored 200g lamb’s lettuce or watercress 200g Dolcelatte or other soft blue cheese FOR THE DRESSING
1 garlic clove, crushed 2tsp Dijon mustard 2tbsp sherry or cider vinegar 6tbsp extra virgin olive oil FOR THE CANDIED PECANS 1 medium egg white
1tsp caster sugar
½tsp cayenne pepper 200g pecan halves
1 First make the candied pecans. Preheat oven to 190°C (170°C fan) mark 5 and line a baking tray with baking parchment. In a medium bowl, mix egg white, sugar, cayenne and ½tsp fine salt. Stir in pecans to coat. Scrape on to lined tray and spread to a single layer. Cook for 12-15min, until toasted and crisp. Cool completely on the tray.
2 For the salad, mix the honey, saffron, lemon zest and juice and 500ml water in a pan (that will later hold the pears snugly in a single layer). Heat gently, stirring to dissolve the honey. Add the pears in a single layer and lay a sheet of baking parchment directly on top to keep them submerged. Cook very gently for 15-20min, until just softened. Cool completely in the poaching liquid.
3 To serve, whisk dressing ingredients with 2tbsp of the poaching liquid and plenty of seasoning. In a large bowl, toss the salad leaves with ½ the dressing and divide between 8 plates.
4 Drain the pears and cut each ½ into 3 wedges. Divide between plates and dot over the blue cheese. Spoon over the remaining dressing and sprinkle over candied pecans. Serve immediately.
PER SERVING 407cals, 8g protein, 35g fat (8g saturates), 34g carbs (13g total sugars), 3g fibre
GET AHEAD Candy pecans up to 1 week ahead; cool and store in airtight container at room temperature. Poach pears a day ahead; cool and chill in poaching liquid. To serve, bring pears back up to room temperature and complete recipe.