A honey roasted parsnip, pear and stilton salad is a fantastic winter salad that uses the classic combinations of pear with the ultimate blue cheese overlaying the sweet, slightly earthy notes of parsnip. It is ideal served warm and on salad leaves.
Ingredients:
- 3-4 parsnips, peeled and sliced lengthwise and ready for roasting
- 1 tbsp clear and runny honey
- a large bag of mixed salad leaves – nothing too pungent but a bit of rocket does help
- 2 Conference pears, quartered, cored with the peel removed. These are to be griddled if possible.
- 2 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- a sprinkle of black pepper
- 75 g stilton, crumbled if possible other wise it is sliced and added thinly
- 1/2 cup walnut halves
Preparation:
- Preheat oven to 180°C. Line an oven tray with baking paper or lightly oil a roasting dish.
- Arrange the sliced parsnip and sliced pear on the tray. Alternatively and this better, griddle the pears very quickly to get a slight charring and then add back to the dish.
- Toss all with olive oil and salt.
- Bake for 30 minutes until the parsnips are golden and cooked through. The pears need to come out softened.
- Add the walnuts, drizzle over the honey and toss. Cook for a further 15 minutes. Add the chunks of stilton cheese in the last 5 minutes of cooking.
- Serve warm on a dressed bed of salad leaves or simply mix in to make a fantastic combination of colour and flavour.
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