Recipe: Roasted Peppered Pear Salad with Sheep’s Cheese

Name: Recipe: Roasted Peppered Pear Salad with Sheep’s Cheese
Ingredients: 2 large pears, Conference or Fiorelle; 1⁄2 level tsp sea salt flakes, plus extra for sprinkling; 1⁄2 level tsp good quality black peppercorns; 2 tsp mild clear honey, plus extra for sprinkling; 1 tsp extra virgin olive oil, plus extra for sprinkling; Juice of 1⁄4 lemon; 6 tbsp water; 4 small handfuls baby chard leaves or beet leaves; 100g hard sheep cheese such as Lord of the Hundreds, Herriot Farmhouse or Swaledale, thinly sliced; 8 shelled walnuts, halved; Aged balsamic vinegar or pomegranate molasses

www.countryandtownhouse.com

We share a recipe from Kew Gardens’ new anthology of vegetarian recipes: roasted peppered pear salad with sheep's cheese.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.countryandtownhouse.com.

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Ingredients

2 large pears, Conference or Fiorelle
1⁄2 level tsp sea salt flakes, plus extra for sprinkling
1⁄2 level tsp good quality black peppercorns
2 tsp mild clear honey, plus extra for sprinkling
1 tsp extra virgin olive oil, plus extra for sprinkling
Juice of 1⁄4 lemon
6 tbsp water
4 small handfuls baby chard leaves or beet leaves
100g hard sheep cheese such as Lord of the Hundreds, Herriot Farmhouse or Swaledale, thinly sliced
8 shelled walnuts, halved
Aged balsamic vinegar or pomegranate molasses