Crumbly Lancashire cheese has a tangy, fresh flavour that works brilliantly with pears. If you can’t get hold of it, use Cheshire or Caerphilly cheese instead.
Advertisement - Continue Reading Below
Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Cal/Serv:
266
Ingredients
FOR THE POACHED PEARS
2Tbsp.
runny honey
500ml
cider, we used Cornish Orchards Vintage Cider
Pared zest 1 lemon
2
conference pears, peeled, halved lengthways and cored
FOR THE SALAD
1Tbsp.
cider vinegar
3Tbsp.
extra virgin olive oil
1tsp.
Dijon mustard
125g
mixed salad leaves
125g
crumbly Lancashire cheese, see intro
50g
walnuts, toasted and roughly chopped
Directions
Step 1For the poached pears, in a large pan gently heat the honey, cider and lemon zest, stirring until the honey dissolves. Add the pear halves, increase heat to medium and bring to the boil. Reduce heat and simmer for 20min, turning the pears occasionally, until tender. Set pan aside to cool completely.
Step 2Gently remove the pears from the liquid and slice. For the salad, in a large bowl, whisk the vinegar, oil, mustard, 1tbsp of the cooled poaching liquid and plenty of seasoning. Add the salad leaves and gently toss to coat in the dressing.
Step 3Empty on to a platter and top with the pear slices. Crumble over the cheese and scatter over the nuts. Serve.
GET AHEAD Poach the pears up to a day ahead. Cool, cover and chill (in the poaching liquid). To serve, allow to come to room temperature and complete recipe.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
