Serves 4
Preparation 10 minutes
Cook 5 minutes
Ingredients
2 bundles of British asparagus trimmed
1 fennel bulb trimmed and thinly sliced
2 pears cut into 8 and cores removed
100g blue cheese crumbled
4 pickled walnuts roughly chopped
2 bunches of rocket washed
1 tbsp aged red wine vinegar
4 tbsp olive oil
1 tsp Maille Dijon mustard
Salt and cracked black pepper
Method
1
Put a griddle pan on to heat, when the griddle starts to smoke, start grilling the asparagus and then the fennel this will only take a few minutes for the vegetables to cook. Once cooked, season and place in a medium to large bowl.
2
Add the pears, cheese, walnuts and rocket.
3
In a separate bowl put the vinegar, oil and mustard, season and mix well.
4
4. Pour the dressing over the salad, gently toss it and then divide between 4 plates and serve.
Wine recommendation
Dawn Davies, Sommelier at Selfridges in London suggests the following wine to go with this recipe: Riesling Dr Loosen, Germany.
Wine recommendation
Duvel 8.5% ABV a classic Belgian golden ale. This deceptively innocent, hyper-blond ale resonates with subtle sweetness. It puts the cold pear and warm crunchy asparagus on a pedestal – think Rodin’s ‘the kiss’. From £1.67 at all major supermarkets.
