Bellingham Blue and Fennel Salad with Watercress, Pears and Walnuts

Name: Bellingham Blue and Fennel Salad with Watercress, Pears and Walnuts
Cuisine: Irish
Ingredients: 3 tbsp extra virgin olive oil; 1 tbsp white wine vinegar; 1 tsp Dijon mustard; 1 small fennel bulb, with fronds intact; 50 g (2 oz) fresh watercress sprigs, well picked over; 1 firm, ripe pear, cored and thinly sliced; 1 firm, ripe pear, cored and thinly sliced; 200 g (7 oz) Bellingham Blue, roughly crumbled; 25 g (1 oz) toasted walnut halves or pieces, roughly chopped; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

Bellingham Blue is a creamy, blue-veined, award-winning Irish cheese that is handmade by Peter and Anita Thomas in Louth from a herd of Friesian cows. As an unpasteurised cheese it has a distinct tangy, almost nutty flavour with a slight hint of fruit.

Ingredients

3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1

Europe
Ireland
Louth
Vegetarian
Gluten-free

Method

To make the dressing, whisk the olive oil, vinegar and mustard in a small bowl, adding a little water if the dressing becomes too thick. Season to taste.

Using a Japanese mandolin, thinly slice the fennel and toss it in half of the dressing. Reserve the fronds to garnish.

To serve, arrange the dressed fennel on a platter and scatter over the watercress, pear slices, Bellingham B