I love making salads and salad dressings and this combination of rocket, pear, pine nuts, pancetta and balsamic vinegar seems to impress people the most. Brush the bread slices with the remaining oil. 1½ tablespoons caster sugar 2 tablespoons white wine vinegar 8 slices Parma Ham. It's so easy and delicious that this is my 'go to' salad recipe when I have unexpected guests, as it looks really 'fancy' too. Place the bread slices on serving plates and top each with 2 slices of Parma ham and 3 pear slices. Rub the pear wedges with olive oil and season them with some black pepper. This recipe by The Mountain Cafe’s Kirsten Gilmour is perfect for a light, fresh, lunch or evening salad. Crumble in the blue cheese. 2 ripe pears, peeled, cored and thinly sliced 7. Take of the heat and leave to cool in the pan. Gently stir in the honey to coat the pears; add the balsamic vinegar. Total Time. 5 tablespoons Newman’s Own Blue Cheese Dressing 8 balls of stem ginger, drained from syrup and finely chopped Melt the butter and olive oil in a small saucepan over medium heat. • You can make parts of this in advance: the vanilla pears will keep in the fridge for up to four days, the dressing for up to six days. https://www.olivemagazine.com/.../ham-pickled-pear-and-blue-cheese-salad Enjoy the tasty flavours of this delightfully posh salad - ideal for entertaining on a summer's evening. Cut each pear into quarters, remove the core, then slice each quarter into about 4 thin slices. Roquefort cheese, pear & Parma ham salad. Chuck the empt vanilla pod in too. vanilla poaching liquor Top with blue cheese et … juice of 1 lemon https://www.jamieoliver.com/.../the-easiest-sexiest-salad-in-the-world 40ml syrup from the jar of stem ginger SmartPoints® value per serving. Place your washed rocket/salad leaves onto a plater and drizzle with some of the dressing, mixing it through on the platter. Difficulty. Divide the blue cheese among the figs, stuffing the pieces into the top of them. Cut each pear into quarters, remove the core, then slice each quarter into about 4 thin slices. Drizzle with the remaining dressing. Fig Salad With Parma Ham and Blue Cheese Greedy Gourmet extra-virgin olive oil, dolcelatte, pepper, salt, parma ham, figs and 1 more Tropical Ham Salad Sandwiches Pork Remove the visible fat from the parma ham. Peel and finely slice the onion. 7. 4. 100 g watercress or rocket leaves • You can make parts of this in advance: the vanilla pears will keep in the fridge for … 300g creamy blue cheese (we use Strathdon), crumbled Fry the pear quarters until they start to soften and colour, about 4 minutes. Cook. Easy . • For the best favour, make the vanilla pears the night before and leave them in the syrup in the fridge overnight. Selection of Baby Lettuce Leaves. Pop in the oven for 10 - 15mins. 120g rocket or salad leaves Carefully wrap two slices of Parma ham around the middle of each fig, leaving the tops uncovered. Please upgrade Add the sliced pears into the pan, place over a medium heat and gently simmer until the pears start to sofen – about seven minutes (use the tip of a sharp knife to check them: they should still be a tiny bit frm as they will continue to cook as they cool). This recipe first appeared in The Mountain Cafe Cookbook, RRP $49.99 from Nationwide books, New Zealand chef Kirsten Gilmour takes Scottish cuisine to new Highlands, Contact Us / Newsletter / Advertise With Us / Subscribe, 6 mistakes made by almost every beginner sourdough baker, Signs your chickens might have gapeworm PLUS how to treat it, 7 ways to use up and recycle firewood ashes, How to recognise and treat respiratory problems in chickens. Place your lemon juice, water, caster sugar and stem ginger syrup into a small pan, then scrape in the pulp from the vanilla pod. Combine the lettuce, cucumber, tomato, Parma ham and Dolcelatte in a large bowl. https://www.bbcgoodfood.com/recipes/griddled-pear-blue-cheese-salad Gently stir in the honey to coat the pears; add the balsamic vinegar. When they’re cold, drain the pears, keeping their poaching liquor in a small bowl to make the dressing. 7. 1 vanilla pod 2 ripe red skinned pears (Choose red skinned pears, to make this pretty salad) Black Pepper. Chuck your cooked pears and Parma ham in to the leaves and give a really good mix. Place on an oven proof dish and drizzle with the maple syrup. 80ml water Open the tin of pears, drain. For the vanilla pears: You're using an outdated browser. Allow to cool and then tear in to pieces. Place in a bowl and spoon over 3 tablespoons of the dressing, stir gently to coat in the dressing to prevent them going brown. 2 ripe pears, peeled, cored and sliced, For the dressing: Serves. Serve straight away, so the salad doesn’t wilt. This website requires javascript for optimum viewing purposes. 12 slices Parma ham, torn into strips. 15 min. Combine the lettuce, cucumber, tomato, Parma ham and Dolcelatte in a large bowl. Toss the salad leaves with the vinaigrette dressing and serve with the crostini. Divide the watercress or rocket between 4 plates, top with the pears and walnuts, then arrange the ham over the top. • Toasted walnuts are a nice addition. 18 min. In a salad bowl combine the leaves, parma ham, red onion. experience. Method. Method: Heat a griddle pan over high heat. your browser or activate Google Chrome Frame to improve your De-shell the pistachio nuts. Salad Dressing of your choice. 70ml extra virgin olive oil, For the salad: 3 min. Rinse the lettuce leaves. Finally, crumble over the blue cheese and season with freshly ground black pepper and cherry tomato halves. 60ml lemon juice Ingredients. Gently toss in the walnuts. A good chunk of crust bread is a must with this salad. The dressing is quite thin and will naturally split, so just give it another whisk before you use it. Scatter the stem ginger, raw sliced pear, crumbled blue cheese, Parma ham and vanilla pears over the top and give it another decent drizzle of dressing. Please enable javascript in your browser. Bake your Parma ham in the oven for around 10 minutes – keep an eye on it, you want it to be firm and a deep pink with flecks of golden brown but not black. Add the lemon juice and white wine vinegar to the bowl and give it a good whisk, then slowly drizzle in the olive oil to make your dressing. 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. Salad (zero SmartPoints values) 4 portion(s), (handfuls) Pear(s) 4 medium, cored and sliced. First, make your vanilla pears. Olive Oil for grilling. Chuck your leaves into a serving bowl and break your blue cheese in to uneven chunks. • Let all the ingredients come up to room temperature before you make the salad. 1 Pear, cut into wedges. Fry the pear quarters until they start to soften and colour, about 4 minutes. 25 g walnut pieces, roughly chopped Roquefort. Melt the butter and olive oil in a small saucepan over medium heat. 1 Wedge of Blue Cheese. Prep. Place in a bowl and spoon over 3 tablespoons of the dressing, stir gently to coat in the dressing to prevent them going brown. A few slices of Parma Ham.