Recipes
Sheridan's Pear, Walnut & Cashel Blue Cheese Salad
Ingredients
Serves 4
- 2 heads of chicory, leaves separated
- 4 handfuls of watercress
- 1 ripe pear, cored and finely sliced
- 12 walnut kernels, roughly chopped
- 100 gm of Cashel Blue roughly crumbled
- 1 teaspoon of Dijon Mustard
- 1 Teaspoon of white wine vinegar
- 5 tablespoons of Olive oil
Instructions
Toss the Chicory & Cress and arrange on 4 plates. Season with salt & pepper, scatter over the Cashel Blue.
Blend the vinegar, mustard & oil. Add some hot water if it is too thick.
Spoon over the plates & serve with good breads.
