Fry the pear quarters until they start to soften and colour, about 4 minutes. 12 slices Parma ham, torn into strips. Place the bread slices on serving plates and top each with 2 slices of Parma ham and 3 pear slices. First, make your vanilla pears. Gently toss in the walnuts. Carefully wrap two slices of Parma ham around the middle of each fig, leaving the tops uncovered. Enjoy the tasty flavours of this delightfully posh salad - ideal for entertaining on a summer's evening. 7. Salad Dressing of your choice. Combine the lettuce, cucumber, tomato, Parma ham and Dolcelatte in a large bowl. A few slices of Parma Ham. https://www.olivemagazine.com/.../ham-pickled-pear-and-blue-cheese-salad Melt the butter and olive oil in a small saucepan over medium heat. In a salad bowl combine the leaves, parma ham, red onion. 1 vanilla pod Place your lemon juice, water, caster sugar and stem ginger syrup into a small pan, then scrape in the pulp from the vanilla pod. Pop in the oven for 10 - 15mins. Cut each pear into quarters, remove the core, then slice each quarter into about 4 thin slices. Gently stir in the honey to coat the pears; add the balsamic vinegar. 120g rocket or salad leaves • Let all the ingredients come up to room temperature before you make the salad. experience. 8 balls of stem ginger, drained from syrup and finely chopped 5 tablespoons Newman’s Own Blue Cheese Dressing Take of the heat and leave to cool in the pan. Scatter the stem ginger, raw sliced pear, crumbled blue cheese, Parma ham and vanilla pears over the top and give it another decent drizzle of dressing. • Toasted walnuts are a nice addition. Melt the butter and olive oil in a small saucepan over medium heat. 60ml lemon juice • You can make parts of this in advance: the vanilla pears will keep in the fridge for … Salad (zero SmartPoints values) 4 portion(s), (handfuls) Pear(s) 4 medium, cored and sliced. Rub the pear wedges with olive oil and season them with some black pepper. Top with blue cheese et … A good chunk of crust bread is a must with this salad. Divide the blue cheese among the figs, stuffing the pieces into the top of them. 70ml extra virgin olive oil, For the salad: Total Time. Divide the watercress or rocket between 4 plates, top with the pears and walnuts, then arrange the ham over the top. Olive Oil for grilling. Divide the watercress or rocket between 4 plates, top with the pears and walnuts, then arrange the ham over the top. Method. Chuck your cooked pears and Parma ham in to the leaves and give a really good mix. Gently toss in the walnuts. Prep. Crumble in the blue cheese. Serves. Black Pepper. When they’re cold, drain the pears, keeping their poaching liquor in a small bowl to make the dressing. This recipe first appeared in The Mountain Cafe Cookbook, RRP $49.99 from Nationwide books, New Zealand chef Kirsten Gilmour takes Scottish cuisine to new Highlands, Contact Us  / Newsletter / Advertise With Us  / Subscribe, 6 mistakes made by almost every beginner sourdough baker, Signs your chickens might have gapeworm PLUS how to treat it, 7 ways to use up and recycle firewood ashes, How to recognise and treat respiratory problems in chickens. Method: Heat a griddle pan over high heat. Serve straight away, so the salad doesn’t wilt. 3 min. Please upgrade 2 tablespoons white wine vinegar De-shell the pistachio nuts. Selection of Baby Lettuce Leaves. Bake your Parma ham in the oven for around 10 minutes – keep an eye on it, you want it to be firm and a deep pink with flecks of golden brown but not black. Combine the lettuce, cucumber, tomato, Parma ham and Dolcelatte in a large bowl. Whisk before you use it split, so just give it another whisk before you use.! 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