Smoked Trout, Shaved Pear and Walnut Salad with Blue Cheese and Red Wine Vinaigrette


Smoked Trout, Shaved Pear and Walnut Salad with Blue Cheese and Red Wine Vinaigrette

pearsalad2This delicious salad uses ingredients that are at their best during autumn. Pears that still have a bit of crunch will work well and give a great texture.

The trout adds a smoky depth of flavour that contrasts beautifully with the fruit and the tangy cheese.

Ingredients

  • 100g packet of RR. Spink & Sons Cold Smoked Trout
  • 100g of walnut halves
  • 2 heads of chicory broken into individual leaves
  • 140g of dolcelatte or soft blue cheese
  • 2 firm pears like Conference

Dressing

  • 2 tbsp of port
  • 2 tbsp red wine
  • 1tbsp caster sugar

Method

Pre-heat the oven to 180C.

Place the walnuts onto a baking tray.  Roast the nuts for 5-6 minutes until golden brown.  Set aside to cool.  

Slice the cheese into ½ cm slices or break into rough chunks.  

Then shave the pear with a mandolin or sharp knife into thin slices.

To make the dressing, combine all of the ingredients in a small bowl or jar with a tight fitting lid.  Shake or whisk the dressing until emulsified.

Scatter the chicory leaves, blue cheese, strips of smoked trout, walnuts and pear onto a large plate and drizzle over the dressing.

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