I have tried to recreate a fabulous salad that I had in the beautiful courtyard of Cafe 53 in Tetbury. They served their version of this salad with toasted hazelnuts and beautiful squares of apple jelly.
My version takes just a few minutes to throw together and is a really quick and delicious salad. The parma ham is entirely optional but is a lovely addition that works really well with the pear and blue cheese.
If you can't find Membrillo, then caramelised walnuts add a lovely sweet element. I have also used plain walnuts and a scattering of sultanas. The key here is to aim for contrasting flavours (sharp and sweet), and contrasting textures (soft and crunchy). Enjoy!
Serves 2 for lunch or 4 as a starter
100g watercress (or rocket)
Ripe conference pear
100g Roquefort
Handful of walnuts (or caramelised walnuts)
50g Membrillo - quince jelly or paste (or sultanas)
4 slices of Parma ham (optional)
Honey and mustard dressing
Seasoning
- Scatter the watercress over the plate or salad bowl.
- Break the walnuts in half.
- Cut the Membrillo into small dice.
- Thinly slice and core the pear and arrange over the watercress.
- Tear up the Roquefort and scatter over the salad, along with the walnut pieces and Membrillo dice.
- Arrange the parma ham slices over the top of the salad if using.
- Drizzle over the honey and mustard dressing.
- Season.
- Serve with fresh, crusty bread.
