Roasted Pear, Walnut, Beenleigh Blue and Radicchio

When the walnuts have gone past their pickling stage in the summer, the shells start to harden, harbouring one of the most delectable ingredients in the autumn / winter calendar… the mighty walnut.  I use these in salads, winter pestos, tarts (both sweet and savoury) and cakes, with cheese and, in fact, pretty much any other way I can.  This recipe is an ode to late autumn.  The Beenleigh Blue can be replaced by another mellow crumbly blue cheese; the radicchio can be replaced by another delicious bitter leaf; the pear and walnut have to stay.  They’re integral to the texture and taste of this king of salads.  And, if you can’t locate verjus (the pressed juice of unripened grapes), a good red wine vinegar will do just fine.

Serves 6

ingredients

3 ripe pears, halved and cored

2 heads radicchio, cut into quarters

A handful of walnuts

300g Beenleigh Blue, crumbled

Olive oil

Verjus (or a good red wine vinegar)

Sea salt flakes and Pepper

Preheat the oven to 200°C (normal)/180°C (fan)/gas mark 6.

Method

Place the pears, cut side down on a baking tray, drizzle with olive oil, season and roast for 8 minutes. Remove from oven and allow to cool.  When cooled, cut into quarters.

Reduce the oven temperature to 170°C (normal)/150°C (fan)/gas mark 3.

Place the radicchio, cut side down on a hot griddle, drizzle with olive oil and season with salt. Griddle until coloured but ensuring that the radicchio retains its shape. Allow to cool. When cooled, remove the core.

Place the walnuts onto a baking tray and toast in the oven for 6 minutes. Remove from the oven and allow to cool.

Place the radicchio, toasted walnuts, Beenleigh blue, a drizzle of oil, a splash of verjus, salt and pepper into a bowl and toss.

Place two pear quarters on each plate, one resting on the other and then tumble the rest of the ingredients over the pears before serving.