A contemporary alternative to the traditional cheeseboard, the hardest part will be selecting your favourite cheeses
- Cooking Time Prep 10 mins
- Skill Level Easy
- Servings Serves 8
Kcalories
429
Protein
21g
Carbs
10g
Fat
34g
Saturates
20g
Fibre
2g
Sugar
9g
Salt
1.69g
- 1 tsp Dijon mustard
- 2½ tbsp white wine vinegar
- 2 tbsp olive oil
- 1 tbsp walnut oil
- 1 tsp yellow mustard seeds
- 1 tbsp tarragon, finely chopped
- 1 spring onion, thinly sliced
- 4 Conference pears, peeled, cored and thinly sliced
- 8 thin wedges British cheddar or similar
- 8 thin wedges Stilton or another British cheese
- biscuits, crackers and whole walnuts, to serve
- In a large bowl, mix the mustard and vinegar. Add the oils, mustard seeds, tarragon, spring onion and salt and pepper. Add the pears to the dressing, toss well, then cover and chill for up to 4 hrs until ready to serve. Place a wedge of each cheese on small serving plates, then divide the pear salad between the plates. Serve with biscuits, crackers and walnuts.
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