Spinach, pear and Cheshire cheese salad with rosemary dressing
Serves 4 as a light lunch
Ingredients:
> 225g bag baby spinach leaves
> 2 ripe pears, unpeeled and thinly sliced
> 175g/6oz Cheshire Cheese
> 3 stalks celery, thinly sliced
Dressing:
> 3 tbsp extra virgin olive oil
> 2 tsp sherry or wine vinegar
> pinch sugar
> 1 tsp Dijon mustard
> 1 1/2 tsp fresh rosemary spikes, finely chopped
> 1 tbsp chopped parsleyInstructions
1. Put all the dressing ingredients into a large bowl and whisk together.
2. Add the spinach leaves and toss together.
3. Divide between 4 deep plates. Top with the sliced pears, celery and finally, crumble over the Cheshire cheese.
Other Recipes
- Double Gloucester and Farmhouse Cheddar Muffins
- Sea Bass with Red Leicester and Hot Aubergine Salsa
- Hot Cheddar Kebabs
- Four seasons Cheshire cheese, spinach and potato salad
- Toasted brioche with melting Cheshire cheese and honeyed apricots
- Roasted haddock with Cheshire cheese, peppers and vine tomatoes
- Cheshire cheese and Mediterranean vegetable risotto
- View All Recipies
