With only one to cater for, the focus for Day 4 of the Cupboard Challenge was to use up some of the really small portions of stuff. In the end it was a quick and simple affair. Just like this post 😉
Quantities are for one serving.
1 ripe pear
A hunk of Stilton or other blue cheese, similar size to the pear
A handful of cubed pancetta
Baby spinach or other green salad leaves
A handful of walnut pieces (optional)
Adjust seasoning according to taste – bear in mind the saltiness provided by the cheese and pancetta to the end dish.
Toasted walnuts would have been the ideal finishing touch for this salad, so even though we had none in, and thus I didn’t use any, I’ve included them in the ingredient list. In hindsight, I should have used the toasted sunflower seeds that we do have in to provide that glorious contrasting crunch.
If you have some nuts or seeds in the house and you want to use them to top the salad, now is the time to toast them…a quick shake ‘n’ stir over a high heat in a dry frying pan will do the job.
Quarter and core (but don’t peel) the pear. Cube both pear and blue cheese and place in a bowl.
Pour dressing over the cheese and pears; stir gently to combine.
Make a little bed on your plate with the salad leaves, pile the dressed cheese and pears onto it, and scatter the pancetta (and nuts, if using) over the top.
That’s it, you’re done!
Grab a fork and eat.