Orecchiette Salad with Pears and Stilton

194

Ingredients:

• Dried Orecchiette – 250 gms
• Radicchio – 1 head, torn into pieces
• Oakleaf Lettuce – 1, torn into pieces
• Pears – 2
• Lemon Juice – 1 tblsp
• Stilton Cheese – 250 gms, diced
• Walnuts – 55 gms, chopped
• Tomatoes – 4, quartered
• Red Onion – 1, sliced
• Carrot – 1, grated
• Fresh Basil Leaves – 8
• Lamb’s Lettuce – 55 gms

For the Dressing:

• Olive Oil – 4 tblsp
• Lemon Juice – 2 tblsp
• Salt and Pepper

Method:

1. Bring a large, heavy-based saucepan of lightly salted water to the boil.
2. Add the pasta, return to the boil and cook for 8 to 10 minutes or until tender but still firm to the bite.
3. Drain, refresh in a bowl of cold water and drain again.
4. Place the radicchio and oakleaf lettuce leaves in a salad bowl.
5. Halve the pears, remove the cores and dice the flesh.
6. Toss the diced pear with 1 tblsp of lemon juice in a small bowl to prevent discoloration.
7. Top the salad with the stilton, walnuts, pears, pasta, tomatoes, onion slices and grated carrot.
8. Add the basil and lamb’s lettuce.
9. For the dressing, mix the lemon juice and the olive oil and vinegar together in a jug.
10. Then season to taste with salt and pepper.
11. Pour the dressing over the salad, toss and serve.