Warm Blue Cheese and Pear Salad
|Smoked streaky bacon rashers||4|
|Ripe pears||3 , peeled, cored and sliced|
|Blue cheese||5 Ounce, cut into small cubes (140 Gram)|
|Baby spinach||4 Ounce, washed (100 Gram)|
|Red wine/Balsamic vinegar||1 Tablespoon|
|Clear honey||1 Teaspoon|
|Whole grain mustard||1 Teaspoon|
|Olive oil||2 Tablespoon|
1. Use kitchen scissors or a sharp knife to snip bacon crossways into fat matchsticks. Heat a small frying pan on a medium heat, add the bacon, then dry-fry for about 10 mins, until the fat has run and the bacon is crisp. Tip into a large bowl.
2. To make the dressing, reduce the heat in the pan to low and stir in 1 tbsp water, then the vinegar, honey and mustard. Stir well, scraping up any residue on the base of the pan. Stir in the oil, taste and season.
3. Heat a griddle pan, then cook the pears for 20-30 mins on each side, until marked but not too soft. Put in the bowl with the bacon and cheese then tip in the spinach and pears. Toss with the warm dressing and serve immediately.