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Smoked venison salad with pears, walnuts and blue cheese

Name: Smoked venison salad with pears, walnuts and blue cheese
Prep time: 10 min
Total time: 10 min
Yield: Serves 2
Cuisine: British recipes
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

Easy
December 2011

Easy
December 2011

Test kitchen approved

Serves 2
Ready in 10 minutes

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.

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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.