Darling blue, pear and caramelised walnut salad – cheesemaker Maggie Maxwell’s recipe
Cheese-maker Maggie Maxwell of ‘Doddington Dairy’ a favourite way to cook her Darling Blue cheese:
2 pears, peeled
100g Darling Blue, in small (15mm) cubes
100g walnut halves
3 tbsp runny honey
2 tsp Golden Syrup
Salad leaves (herb salad bags work well)
Salad dressing (3 tbsp olive oil and 1 tbsp balsamic vinegar whisked)
Mix walnuts with 2 tbsp honey and the Golden Syrup (warm the syrup and honey first to make it a little easier) and a sprinkle of sea salt.
Bake on a greaseproof paper-line baking tray at 190C for eight minutes, then take it out and leave to cool. When cool, break up into individual nuts.
Cut each pear into six wedges, removing the core. Brush with the remaining honey and a pinch of sea salt. Place on baking tray and bake at 180C for ten minutes.
Toss together the salad leaves, baked pears, Darling Blue, walnuts. Drizzle with the dressing.
Andy and Kathy’s comment: This is so delicious you don’t want the meal to end.
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Nestled on the border between England and Scotland, Doddington Farm is almost as far north in England as you can get. And allegiances up here are mixed; indeed the Maxwell…