Rimini-style pear salad

Rimini-style pear salad

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

Pears and blue cheese are nearly always well-suited. For this salad we like a cheese with a balanced flavour, perhaps a mild gorgonzola, which won’t overshadow the delicate flavour of the pears.

Ingredients

Quantity Ingredient
see method for ingredients
4-8 witlof leaves, (optional)
150g mild blue cheese
2 anjou or nashi pears
pinch sea salt
freshly ground black pepper
2 tablespoons aged balsamic vinegar
4 tablespoons mild olive oil
30g pine nuts, toasted

Method

  1. Rinse the lettuce leaves well and spin them in a salad spinner, or pat them dry with a tea towel. Arrange the leaves on a large platter. If you like, add a few witlof leaves cut lengthwise as well.
  2. Crumble fridge-cold blue cheese on top. Cut the pears in half (no need to peel them unless the skin is very coarse), and use a small sharp knife to core them. Slice the pears thinly and spread them out on the lettuce.
  3. Season lightly with salt and pepper, and drizzle with the balsamic vinegar and olive oil. Sprinkle with toasted pine nuts (toasted for just a few minutes in a warm, dry frying pan). Serve right away with delicious bread on the side.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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