Vanilla Pear, Parma Ham and Blue Cheese Salad

Name: Vanilla Pear, Parma Ham and Blue Cheese Salad
Yield: Serves 4
Ingredients: 80 ml water; 2 ripe pears, peeled, cored and thinly sliced; 60 ml lemon juice; 1 vanilla pod; 40 ml syrup from the jar of stem ginger; 2 ripe pears, peeled, cored and sliced; 1½ tablespoons caster sugar; 300 g creamy blue cheese (we use Strathdon), crumbled; 12 slices Parma ham, torn into strips; juice of 1 lemon; 8 balls of stem ginger, drained from syrup and finely chopped; 120 g rocket or salad leaves; 2 tablespoons white wine vinegar; 70 ml extra virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

About

Perfect for a light, fresh, summery lunch or summer’s evening salad.

You can make parts of this in advance: the vanilla pears will keep in the fridge for up to four days, the dressing for up to six days.
For the best flavour, make the vanilla pears the night before and leave them in the syrup in the fridge overnight.
Let all the ingredients come up to room temperature before you make the salad.
Toasted walnuts are a nice addition t

Ingredients

Lunch
Gluten-free
Summer

Ingredients

Method