The spiced pecans are so delicious that you will have to guard them or they will disappear before you have a chance to serve the salad. You could always cut out the salad and serve the pecans on their own with drinks! If you can’t get Devon Blue, gorgonzola or dolcelatte make good substitutes.
300g mixed winter salad leaves
75g pecan nuts
a pinch of cayenne pepper
1 teaspoon Worcestershire sauce
a dash of Tabasco sauce
1/2 teaspoon salt
3 ripe pears, peeled, cored and sliced
3 tablespoons Basic Vinaigrette*
75g Devon Blue cheese, crumbled
Wash and dry the salad leaves and set aside. In a small bowl, mix the pecans with the cayenne pepper, Worcestershire sauce, Tabasco and salt. Scatter them over a baking tray and bake in an oven preheated to 200°C/Gas Mark 6 for 5–6 minutes, until lightly toasted. Remove from the oven and leave to cool.
Put the pears and salad leaves in a bowl and toss with the dressing. Divide between 4 plates, scatter over the blue cheese and pecan nuts and serve.
A reliable vinaigrette for dressing any type of salad.
Makes about 300ml
240ml sunflower oil
4 tablespoons good-quality balsamic vinegar or red wine vinegar
½ garlic clove, crushed to a paste with a little salt
1 tablespoon Dijon mustard
Sea salt and freshly ground black pepper
Put all the ingredients in a jar and shake furiously, or whisk them all together.
This recipe appears in Riverford Farm Cookbook
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