...I've just been having a few problems lately. Tonight, however, I've got my inspiration back and got back into the kitchen.
Pear and Celery Heart Salad
Serves 2 as a side
1 Packham pear
1 celery heart (the pale inner stalks)
Meredith goats cheese
red balsamic vinegar
salted dry roasted pistachios
Method:
Cut the pear into quarters and remove the core. Slice the pear as thinly as possible. Wash the celery well and remove any discoloured pieces. Reserve the leaves and dry them well. Thinly slice the celery on the diagonal. Combine pear and celery in a bowl.
In a small bowl, combine a few teaspoons of the oil from the goats cheese and a splash of vinegar. Whisk until combined (alternatively, use a small glass jar and shake well to combine). Pour over the pear and celery and turn gently to coat well.
Arrange the salad on serving plates. Crumble some goats cheese over the top. Roughly chop the pistachios and sprinkle a few over each plate. Garnish with the celery leaves.
Note: if you can't get Meredith goats cheese, or any other good, creamy goats cheese, you can replace it with a good creamy feta. You may need to use a little less, however, as feta has a higher salt content.
No comments:
Post a Comment