Lunch

Pear, beet leaves, pomegranate & blue cheese salad

The marriage of walnuts and blue cheese is a culinary relationship that has stood the test of time. In this salad, which is perfect for late summer and autumn, our happy couple are joined by earthy, crimson-veined beet leaves, pear and pomegranate to create a passionate wee dish full of crunch and salty creaminess. Serve it with a dark sourdough loaf and a glass or two of wine. Recipes and styling by Fiona Hugues. Photography by Jani Shepherd. Gatherum Collectif.
Pear, beet leaves, pomegranate & blue cheese salad
2
20M

Ingredients

Dressing
Salad

Method

Dressing

1.Whisk together the dressing ingredients with salt and pepper to taste. Leave to stand while you assemble the salad.

Salad

2.Drizzle sliced pear with a little lemon juice to prevent browning. Arrange the beet and cos leaves and sliced pear on a serving plate. Break up the cheese and dot in and around the leaves and pear.
3.Sprinkle over the pomegranate seeds (these can easily be omitted if out of season or replaced with a few halved table grapes).
4.Just before serving, stir dressing and drizzle evenly over the salad. Sprinkle walnut halves over the top or serve in a small bowl on the side.

Serves 2 as a meal or 4 as a starter. Growing your own beetroot is the best way to get a steady supply of tender leaves. The seedlings can be found at most garden centres and are easy to grow in a pot. If you cut the young leaves off here and there as needed you won’t affect the growing root, which can be harvested later when the plant matures.

Note

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