We love salad and cheese, so what would be better than to combine the two? This salad with Shropshire Blue is a year-round favourite at the Cottage. It’s made of a tasty mix of different lettuces, pears, grapes and, of course, cheese. Shropshire is a soft, mellow blue cheese made from cow milk. Although named after the county Shropshire, this cheese originated in Scotland and is now produced by different diaries in the UK. Together with a delicious mango and yogurt vinaigrette, this cheese beautifully contrasts with the freshness of the lettuce.
Salad with Shropshire Blue, Pear and Grapes
Instead of Shropshire, you can also you Stilton or a other mild-flavoured Gorgonzola.
Prep Time: 30 min
For the salad
- 250 g lamb’s lettuce
- 1 small or 1/2 large head of iceberg lettuce, roughly chopped
- 3 chicory hearts, cut into slices
- 1 small juice pear, cut into cubes (We used a Williams pear)
- 1 cup small seedless grapes, cut in halves
- 100 g (3.5 oz) Shropshire Blue, cut into thin slices
- freshly squeezed juice of 1 organic lemon
For the yoghurt vinaigrette
- 2 tbsp yogurt
- 1 tbsp mango puree
- 1 tbsp white vine vinegar
- 1 tbsp olive oil
- 1 tsp salt
- Tabasco sauce to taste
1) Make the vinaigrette
Add the yoghurt, mango puree, vinegar, and oil into a mixing bowl and combine well. Season the vinaigrette with salt and Tabasco sauce.
2) Toss the salad
Add the lamb’s lettuce, iceberg lettuce, chicory, pear cubes and grapes into a large mixing bowl. Add 3/4 of the Shropshire Blue. Drizzle on the vinaigrette and toss to combine. Garnish with the remaining cheese and serve immediately.
Tip: Rub the chicory with lemon juice to avoid it turning brown.
Materials: lamb’s lettuce, Shropshire Blue
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