Pear & Beetroot Salad with Barber's 1833 Cheese Wafers
Ingredients - Serves 4
125g / 4¼oz Barber's 1833 Vintage Reserve Cheddar, finely grated
3 sweet, ripe pears, washed
125g / 4¼oz baby mixed salad leaves
44g / 2oz walnut pieces
1 tbsp chopped fresh chives
4 small, cooked beetroot, cut into cubes
For The Dressing:
4 tbsp rapeseed oil
1 tbsp cider vineger
1 tsp Dijon mustart
1 tsp clear honey
Salt and freshly ground black pepper
- Heat the grill to high. Line a large baking sheet/tray with baking parchment. Pile dessert spoons of cheese onto the paper, allowing room for them to spread. Grill for 2-3 minutes until the cheese has formed golden brown, lacy discs. Leave to cool for a few minutes, until crisp. You may need to do this in batches.
- To make the dressing, whisk together the oil, vinegar, mustard, honey, salt and pepper.
- Cut the pears into quarters, remove the cores and cut into slices. Place in a salad bowl with the salad leaves, walnuts and chives. Add half the cheese wafers and most of the dressing. Toss together and add the beetroot. Drizzle over the remaining dressing.
- Divide between serving plates and arrange the remaining cheese wafers on top. Serve immediately.
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