The Hussar Grill’s deliciously sweet and tangy pear, blue cheese and walnut salad sets a sophisticated tone this summer. An upmarket twist on the summer salad theme can be enjoyed as a meal in its own right or as part of a tasty feast. The recipe was specially developed by The Hussar Grill to satisfy both patrons who prefer something light and those seeking a delicious accompaniment to their main meal.
The sweet caramelised pears in this salad complement red onions and tomatoes and off-set the distinctly piquant blue cheese. The walnuts and roasted seeds add a nutty, toasty flavour, while the cucumbers and lettuce add a crisp freshness to the dish.
Why not pop in at your local Hussar Grill and try this winning salad here first before making it at home? Then head back to your kitchen to prepare it for your next lunch or dinner party!
Make a batch (1kg) of caramelised pears and store them in the fridge in a large glass jar for another day’s meal as you won’t need the whole batch for one salad.
1kg Pears, cleaned and cores removed
400g Castor sugar
400ml Boiling water
1 sprig Rosemary
50g Mixed salad leaves
70g Caramelised pears
20g Red onions
40g Blue cheese
10g Roasted seeds
Salad dressing of your choice
For the caramelised pears:
Place sugar in a big steel pan and heat up over medium heat until the sugar is dissolved and caramelised. Add boiling water and stir to make caramel syrup. Add pears and rosemary. Cook until soft and brown in colour. Cool slightly and add to the salad mix. Store the remaining pears in syrup in a large glass jar and refrigerate for next time.
For the salad:
Dress the leaves in salad dressing of your choice (we recommend a light vinaigrette). Build the salad by placing the ingredients randomly through the baby leaves, finishing with blue cheese, pears and walnuts on top.