Eunice Power - Outside Catering Company, Waterford, Ireland.

Friday, September 2, 2011

Autumn Pear & Walnut Salad With Cashel Blue Dressing

A few years ago when I started my garden I dreamt of being able to go and pick pears and apples off the trees - be careful what you wish for! This year after years of waiting my trees are now weighed down and every time I pass them they speak to me…pick me please….I now have a glut of both apples and pears. This week I am giving you some recipes using pears and next week I will tackle the apples. Happy Cooking! 

Serves 4

1 head Cos lettuce
6oz / 150g spinach leaves
2 ripe but firm pears
2 oz / 50g walnuts, roughly chopped
6 oz / 150g feta cheese, cubed

For the dressing:
4oz / 100g Cashel blue cheese
8oz / 200g crème fraîche

1. Wash and dry Cos and spinach. Tear Cos into strips
2. Wash pears, cut in half lengthways, remove core and slice.
3. In a large salad bowl, combine leaves, sliced pears, and feta cheese. Season with salt and pepper
4. In a small saucepan melt the Cashel blue and crème fraiche over a gentle heat until both are combined, pour over the salad, mix salad and dressing gently, sprinkle walnuts on top and serve.