This 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.
- 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
- 2 tbsp of port
- 2 tbsp red wine
- 1tbsp caster sugar
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.