Ingredients - Serves 4
4 Bosc pears, peeled, cored, and cut into eighths lengthwise (Ettrick Gardens)
4 tender parsnips, peeled, cut into fingers (Ettrick Gardens)
2 handfuls of small tender chard, torn silverbeet or similar leafy greens (Oamaru Organics)
handful of toasted hazelnuts (Hazelnut estate)
the better part of a wedge of blue cheese, in rough crumbled chunks (Evansdale Cheese)
for the dressing warm together
a little honey (Bennie's honey)
1T olive oil (Dunford grove)
1T apple cider vinegar
salt, pepper
Preheat your oven to 180°C
Roast your parsnips and pears until tinged golden brown. As you remove them from oven toss through your greens. Allow to cool until just warm. Into the same oven pan add your hazelnuts, blue cheese, and top with dressing and toss lightly. Season to taste. Serve on a platter scattering with a few extra nuts, cheese chunks and spring onions.
This is slightly a fancy pants salad and a beautiful segue from autumn into winter. With little more than a few slices of your favourite crusty bread, grilled with a little olive oil, and a glass of a lightly oaked chardonnay you’ve got a brilliant light supper or lunch.