Ingredients
1 tsp Dijon mustard
2½ tbsp white wine vinegar
2 tbsp olive oil
1 tbsp walnut oil
1 tsp yellow mustard seeds
1 tbsp tarragon, finely chopped
1 spring onion, thinly sliced
4 Conference pears, peeled, cored and thinly sliced
8 thin wedges British cheddar or similar
8 thin wedges Stilton or another British cheese
Biscuits, crackers and whole walnuts, to serve
Method
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In a large bowl, mix the mustard and vinegar. Add the oils, mustard seeds, tarragon, spring onion and salt and pepper. Add the pears to the dressing, toss well, then cover and chill for up to 4 hrs until ready to serve. Place a wedge of each cheese on small serving plates, then divide the pear salad between the plates. Serve with biscuits, crackers and walnuts.
PER SERVING
429 kcals, protein 21g, carbs 10g, fat 34g, sat fat 20g, fibre 2g, sugar 9g, salt 1.69g
