Shaved pear, cheese & bresaola salad

• walnut half↗100g g
• crisp pears↗2

  blushing pink if possible

• heads red chicory↗2

  or radicchio, broken into leaves

• bresaola↗100g g

  (thinly sliced, cured beef)

• dolcelatte↗140g g

  or your favourite local soft blue cheese, sliced

• virgin olive or rapeseed oil1 tbsp tbsp
• red wine or port↗2 tbsp tbsp
• balsamic vinegar↗2 tbsp tbsp
• golden caster sugar↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Toast the nuts and make the dressing first as they will need to cool. Heat oven to 200C/180C fan/gas 6. Put the walnuts onto a baking tray and toast for 5 mins or until dark golden. Cool. Put the wine or Port in a small saucepan with the vinegar and sugar. Boil for 3 mins or until slightly syrupy (it will thicken as it cools, so don’t get carried away), then take off the heat and set aside.

2. 2

   When ready to serve, shave thin slices from the pears using a large sharp knife, mandolin or potato peeler. Mingle them together with the leaves, bresaola, cheese and nuts on a large platter. Season the dressing, then drizzle over the salad, followed by the oil. Enjoy straight away.