![Delicious print logo](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious/assets/images/logos/delicious-black.jpg)
Smoked venison salad with pears, walnuts and blue cheese
- Published: 30 Nov 11
- Updated: 18 Mar 24
Shortcut ingredients make quick work of this tasty winter salad recipe. If you haven’t tried venison before, this is a good dish to start with.
![Smoked venison salad with pears, walnuts and blue cheese](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/474321-1-eng-GB_smoked-venison-salad-with-pears-walnuts-and-blue-cheese-768x794.jpg)
-
Serves 2
-
Ready in 10 minutes
Ingredients
- 50g walnuts
- 1 tbsp clear honey
- 1 ripe pear
- 60g bag mixed salad leaves (we like Steve’s Leaves, from Sainsbury’s and Waitrose)
- 100g pack Rannoch Scottish Smoked Venison (from Waitrose), or similar
- 40g pack Finishing Touches Mango and Chilli Dressing (from Waitrose), or similar
- 100g blue cheese, crumbled
Method
- Heat a small saucepan over a medium heat, then gently toast the walnuts for 1-2 minutes. Drizzle over the honey, then toss the walnuts until they are coated and caramelised. Set aside to cool.
- Core the pear, then slice into 8 long pieces. Toss with the bag of mixed salad in a large bowl along with the venison and the dressing, then divide between 2 plates.
- Top with the cheese and honeyed walnuts, then serve with slices of warmed ciabatta or other crusty bread, if you like.
- Recipe from December 2011 Issue
delicious. tips
For a more substantial salad, stir through 100-150g cooked couscous or bulgur wheat.
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/07/Footer-July24-transparent-208x230.png)
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter