Shaved pear, cheese & bresaola salad
A rustic salad with cured beef, blue cheese and chicory teamed sweet pears, and dressed in a red wine vinaigrette
Ingreadient :
- 100g walnut half
- 2 crisp pears, blushing pink if possible
- 2 heads red chicory or radicchio, broken into leaves
- 100g bresaola (thinly sliced, cured beef)
- 140g dolcelatte or your favourite local soft blue cheese, sliced
- 1 tbsp virgin olive or rapeseed oil
- 2 tbsp red wine or port
- 2 tbsp balsamic vinegar
- 1 tbsp golden caster sugar
Direction :
- 100g walnut half
- 2 crisp pears, blushing pink if possible
- 2 heads red chicory or radicchio, broken into leaves
- 100g bresaola (thinly sliced, cured beef)
- 140g dolcelatte or your favourite local soft blue cheese, sliced
- 1 tbsp virgin olive or rapeseed oil
- 2 tbsp red wine or port
- 2 tbsp balsamic vinegar
- 1 tbsp golden caster sugar
