- 100g Cashel Blue cheese
- 1-2 pears, thinly sliced
- 100g walnuts
- Maple syrup
- Achill Island sea salt
- Mixed fresh salad leaves
- Broighter Gold rapeseed
- Llewellyn Balsamic
To make the Maple walnuts:
Add the walnuts to a dry skillet pan over a medium-high heat. Drizzle with maple syrup and season with a pinch of sea salt. Cook for around three minutes until the nuts are toasted.
Place the salad leaves in a bowl with some of the maple walnuts. Add the pear and Cashel Blue and drizzle with some rapeseed oil and balsamic vinegar. Sprinkle some sea salt over to taste and enjoy as a light lunch or starter.
With thanks Yes Chef for sharing this recipe with us.
To make the Maple walnuts:
Add the walnuts to a dry skillet pan over a medium-high heat. Drizzle with maple syrup and season with a pinch of sea salt. Cook for around three minutes until the nuts are toasted.
Place the salad leaves in a bowl with some of the maple walnuts. Add the pear and Cashel Blue and drizzle with some rapeseed oil and balsamic vinegar. Sprinkle some sea salt over to taste and enjoy as a light lunch or starter.
With thanks Yes Chef for sharing this recipe with us.
