Caramelised Grilled Pears, creamy blue cheese and delicate slices of salt-cured Coppa, on a bed of baby spinach drizzled with a maple vinaigrette and topped with some crunchy walnuts.
- Preperation time: 10 min
- Cooking Time: 10 min
- Makes: 1 Salad
Ingredients
- 1 firm pear
- 60g baby spinach
- 6-8 slices of Coppa
- 20g Roquefort (or a soft blue cheese)
- A handful of lightly toasted walnuts
Method
- Heat a griddle pan or grill to medium heat.
- Slice the pears into 1cm thick slices, and lightly brush with a neutral flavoured oil.
- Grill for 10 minutes, or until tender and lightly caramelised.
- Assemble the baby spinach on a large plate, and top with the grilled pear slices.
- Gently tear and fold the Coppa slices and arrange them around the plate, then dot the salad with pieces of the Roquefort.
- Scatter over with the toasted walnuts.
For the Maple Vinaigrette:
- 2 tbsp extra virgin olive oil
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp dijon mustard
- salt & pepper
Whisk together the dressing ingredients, then pour the dressing over the salad when ready to serve.
This picnic-perfect salad uses a handful of humble ingredients elevated with some top-notch produce for a deceptively simple plate that bursts with lovely, contrasting flavours.
Original recipe created for Papandrea Fine Foods by Therese Spoon
