Name: Pear, Candied Pecan and Blue Cheese Salad
Cook time: 1 h
Yield: 8
Ingredients: FOR THE SALAD; 4tbsp runny honey; Large pinch saffron (½ x 0.4g pot); Pared zest and juice; 1 lemon; 4 firm but ripe Conference pears, peeled, halved and cored; 200g lamb’s lettuce or watercress; 200g Dolcelatte or other soft blue cheese; FOR THE DRESSING; 1 garlic clove, crushed; 2tsp Dijon mustard; 2tbsp sherry or cider vinegar; 6tbsp extra virgin olive oil; FOR THE CANDIED PECANS; 1 medium egg white; 1tsp caster sugar; ½tsp cayenne pepper; 200g pecan halves

VMG Recipes