Pear, Fennel and Walnut Salad with Blue Cheese Dressing

For 6-8 servings you need

3 pears

300ml white wine (chenin blanc or chardonnay)

30ml white wine vinegar

1 large or 6 small fennel bulbs, finely sliced

A small lettuce (baby gem, cos or butter) or 2 handfuls of mixed green leaves

15ml walnut oil, or a nutty olive oil

15ml cooking liquid (wine and vinegar)

50g walnuts (or pecans)

For the dressing

150ml Greek style yoghurt

150ml good quality mayonnaise

150ml crumbled blue cheese, or feta

To prepare

Cut the unpeeled pears into 6 or 8 wedges, removing the core and stalk

Place pear slices, wine and vinegar in a saucepan and bring to the boil. Simmer for about 4-8 minutes, depending on ripeness of pears, until they begin to soften, but still have some texture….. al dente!

Drain the pears and keep about 15ml of the cooking liquid (keep the balance to use in salad dressings)

Arrange the lettuce, fennel and pears on a serving plate

Mix the cooled cooking liquid with the oil and sprinkle it over the salad

Finally add the walnuts. You can coarsely chop them or keep them whole

I like to serve the dressing separately, especially if some of your guests don’t like blue cheese!

Serve as a light starter or delicious with poultry or fish