Tate & Lyle Caster Sugar 500g
Pear 1ps
Exotic Salad 250g
Carrot 1kg
Baby Beetroot
Damak Walnuts 1kg
Tuxford & Tebbutt Creamery Blue Stilton 160g
Cranberry Juice 1ltr
Mushrooms Portobello 500g
Filippo Berio Extra Virgin Olive Oil 250ml
Aspall Organic Balsamic Vinegar 350ml
Dried Sumac 100gr
Step 1
Peel all the fruit and vegetables
Step 2
Put the water, sugar and pear into a saucepan and braise until soft. Takes about 30 minutes.
Step 2
Dice all the vegetables and roast them at 180″c for about 60 mins alongside the sliced portobello mushrooms.
Step 3
meanwhile braising and roasting put the mixed berry juice on medium heat and reduce the liquid by 3rd, it should look like a glaze.
Once it’s done put it in a jar and add some balsamic vinegar, olive oil, salt and pepper. Enclose it with a lid and shake it well to turn it into a vinaigrette. Once it’s done set it on the side.
Step4
In a big mixing bowl mix all the salad ingredients.
top the salad mix with blue cheese crumble, and crushed walnuts, mixed with the vinaigrette.
Step 4
Plate it on two plates, cut the pear in half and cut slices from the top to the bottom, dust the outside of the pears with sumac and decorate the top of the salad with it.
