This is a lovely Autumn salad. I tested it with pears and fresh figs. I was thinking that I hadn’t cooked with blue cheese in a while so this salad came about after that thought. It turns out my husband doesn’t like figs or blue cheese so that was a bit of a fail on my part and explains why I don’t cook with it. He also informs me that he doesn’t like feijoas. Anyway he still ate it! If you didn’t like blue cheese you could replace it with Pecorino or Parmesan (about 50g shaved with a peeler) or soft goats cheese - around 100g)
Serves 4 as a side
2-3 parsnips, cut into 4 length ways
2 pears, cut into quarters and cored
2 small red onions, cut into wedges
1 heaped tsp honey
2 T olive oil
Fresh thyme leaves
1 T red wine vinegar
1 T olive oil
½ tsp of Dijon
Salt and pepper
A bag of salad greens – 140g ish - I used a mixture of baby spinach and lettuce mix, rocket is good too.
A handful of celery heart leaves – this adds savouriness. Not to worry if you don’t have them
100-150g blue cheese – I like Whitestone’s Windsor blue
A good handful of walnuts, toasted
Toss the parsnips, pears and onions on a tray with the honey, oil, salt and thyme and roast 180 for 30 – 40 minutes or until tender and caramelised. If you are using figs, remove them after 15-20 minutes. Cool slightly, or they can be at room temperature. You just don’t want them too hot going onto the salad.
Mix together the dressing ingredients.
Place the greens and celery leaves on a large platter. Scatter over the roasted parsnips, pears and red onions. Crumble over the blue cheese and the toasted walnuts and spoon over the dressing.
Finish with a little seasoning and serve.
We ate this with the warm lentil salad. This would make a nice side to any roast or grilled meat too.