Ham, pickled pear and blue cheese salad
Published: December 2, 2015 at 1:34 PM
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Serves 2 (or 4 as a starter)
Easy
Total time: 30 mins
0 reviews
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This ham, pickled pear and blue cheese salad is a great way to use up left-over ham and cheese from the festive season. It's an easy starter for 4, or a quick meal for 2
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Try this ham, pear and blue cheese salad, then check out our wedge salad with blue cheese dressing and pear, chicory and blue cheese salad.
Ingredients
Nutrition
-
2 small pears
medium-ripe
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150ml cider vinegar
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3 tbsp runny honey
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8 black peppercorns
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8 whole cloves
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2 thick slices bread
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olive oil
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1 tbsp lemon juice
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1 tsp poppy seeds
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2 shallots
finely sliced
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1/2 celery stick
shaved into ribbons with a peeler
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200g ham
chunk, pulled into bite-size chunks
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120g blue cheese (such as stilton)
crumbled
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2 good handfuls mixed leaves
frisée, lamb’s lettuce and chicory are all good
Nutrition: per serving
- kcal368
- fat23.3g
- saturates9.2g
- carbs17.7g
- fibre2.7g
- protein20.7g
- salt2.2g
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Method
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step 1
Peel, halve and core the pears, then slice into 1cm thick moons. Immediately put in a small saucepan with the vinegar, honey and spices and heat until the liquid is just simmering. As soon as it is, take off the heat, cover and leave to pickle, stirring occasionally.
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step 2
Heat the oven to 220C/fan 200C/gas 7 and cut or tear the bread into chunky croutons. Mix with 1 tbsp oil and some seasoning, spread out on a baking tray and bake for 8-12 minutes until golden.
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step 3
Whisk 2 tbsp oil with 1 tbsp of the pickling liquid, lemon juice and poppy seeds, and drain the pears.
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step 4
Tip the croutons, pickled pears, shallots, celery, ham, cheese, leaves and dressing into a bowl, toss together, then divide between plates, to serve.
Check out our best ever Christmas leftover recipes here
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