Alex Luck//Hearst Owned

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.

By The GH Kitchen TeamPublished: 01 December 2020

A light way to start the Christmas meal. 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.

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Yields:

8 serving(s)

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

Cal/Serv:

407

Ingredients

For the salad

4 Tbsp.
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
200 g
lamb’s lettuce or watercress
200 g
Dolcelatte or other soft blue cheese

For the dressing

1
garlic clove, crushed
2 tsp.
Dijon mustard
2 Tbsp.
sherry or cider vinegar
6 Tbsp.
extra virgin olive oil

For the candied pecans

1
medium egg white
1 tsp.
caster sugar
1/2 tsp.
cayenne pepper
200 g
pecan halves

Directions

1. Step 1 First make the candied pecans. Preheat oven to 190°C (170°C fan) mark 4 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 the lined tray and spread to a single layer. Cook for 12-15min, until toasted and crisp. Cool completely on the tray.
2. Step 2For 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 tender. Cool completely in the poaching liquid.
3. Step 3To 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. Step 4Drain the pears and cut each ½ into 3 wedges. Divide between the plates and dot over the blue cheese. Spoon over remaining dressing and sprinkle over candied pecans. Serve immediately.

Get ahead

Candy pecans up to 1 week ahead; cool and store in an airtight container at room temperature. Poach pears a day ahead; cool and chill in the poaching liquid. To serve, bring pears back up to room temperature and complete recipe.