This salad has a beautiful flavour profile and looks stunning as a share plate or side dish for an autumn meal.
Bitter leaves such as radicchio and endive create the base and this can be padded out or mellowed with some winter gem or other milder seasonal leaves.
Walnuts can be pan fried with a little oil, brown sugar and a pinch of salt. When these are completely cool scatter them over the leaves.
Thinly slice a fresh, ripe pear leaving the skin on if they are organic. Crumble some of our delicious salty and sharp Blue Mountain vegan cheese and serve the salad with a simple dressing of olive oil and balsamic vinegar.
Ingredients: Serves 4 as a side dish
Bitter leaves such as endive or radicchio (a couple of handfuls)
Winter gem or other mild seasonal leaves (optional) (a handful)
Blue Mountain Vegan cheese from Strictly Roots Vegan (about 100g)
2 Ripe pears, cored thinly sliced
Walnut halves almonds 80g
1 tbsp balsamic vinegar
3 tbsp olive oil
drizzle of vegan honey, optional
