Pear & Beetroot Salad with Cheese Wafers

Ingredients

• 125 g / 4 ½ oz Barber's 1833 Vintage Reserve Cheddar, finely grated
• 3 sweet, ripe pears, washed
• 125 g / 4 ½ oz mixed baby leaf salad leaves
• 55 g / 2 oz walnut pieces
• 1 tbsp chopped fresh chives
• 4 small, cooked beetroot, cut into cubes

For the dressing:

• 4 tbsp rapeseed oil
• 1 tbsp cider vinegar
• 1 tsp Dijon mustard
• 1 tsp clear honey
• Salt and freshly ground pepper

Method

1. Heat the grill to high. Line a large baking sheet with

   baking parchment. Pile dessert spoons of cheese onto

   the paper, allowing room for them to spread. Grill for

   2-3 minutes until the cheese has formed golden brown,

   lacy discs. Leave to cool for a few minutes, until crisp.

   You may need to do this in batches.

2. To make the dressing, whisk together the oil, vinegar,

   mustard, honey, salt and pepper.

3. Cut the pears into quarters, remove the cores and

   cut into slices. Place in a salad bowl with the salad

   leaves, walnuts and chives. Add halve the cheese wafers

   and most of the dressing. Toss together then add the

   beetroot and drizzle over the remaining dressing.

4. Divide between serving plates and arrange the

   remaining cheese wafers on top. Serve immediately.

   brown.