Ingredients
- Ingredients - Serves 4
- 4 Bosc pears, peeled, cored, and cut into eighths lengthwise (Ettrick Gardens)
- 4 tender parsnips, peeled, cut into fingers (Ettrick Gardens)
- 2 handfuls of small tender chard, torn silverbeet or similar leafy greens (Oamaru Organics)
- handful of toasted hazelnuts (Hazelnut estate)
- the better part of a wedge of blue cheese, in rough crumbled chunks (Evansdale Cheese)
- for the dressing warm together
- a little honey (Bennie's honey)
- 1T olive oil (Dunford grove)
- 1T apple cider vinegar
- salt, pepper
Vendors
Tags
Vegetarian
Autumn
Salad
Pear & Parsnip Salad with Blue Cheese and Toasted Hazelnuts
Method
- Preheat your oven to 180°C Roast your parsnips and pears until tinged golden brown
- As you remove them from oven toss through your greens
- Allow to cool until just warm
- Into the same oven pan add your hazelnuts, blue cheese, and top with dressing and toss lightly
- Season to taste
- Serve on a platter scattering with a few extra nuts, cheese chunks and spring onions
Comments
This is slightly a fancy pants salad and a beautiful segue from autumn into winter. With little more than a few slices of your favourite crusty bread, grilled with a little olive oil, and a glass of a lightly oaked chardonnay you’ve got a brilliant light supper or lunch.
