Mary Berry's Christmas chutney
A perfect match for cheese and cold meats, and delicious in turkey sandwiches
Cheese with pickled pear salad
- Preparation and cooking time
- Prep:
- Easy
- Serves 8
Skip to ingredients
- 1 tsp Dijon mustard
- 2 ½ tbsp white wine vinegar
- 2 tbsp olive oil
- 1 tbsp walnut oil
- 1 tsp yellow mustard seeds
- 1 tbsp tarragonfinely chopped
- 1 spring onionthinly sliced
- 4 Conference pearspeeled, cored and thinly sliced
- 8 thin wedges British cheddaror similar
- 8 thin wedges stiltonsor another British cheese
- biscuitscrackers and whole walnuts, to serve
Nutrition: per serving
- kcal429
- fat34g
- saturates20g
- carbs10g
- sugars9g
- fibre2g
- protein21g
- salt1.69g
Method
step 1
In a large bowl, mix the mustard and vinegar. Add the oils, mustard seeds, tarragon, spring onion and salt and pepper. Add the pears to the dressing, toss well, then cover and chill for up to 4 hrs until ready to serve. Place a wedge of each cheese on small serving plates, then divide the pear salad between the plates. Serve with biscuits, crackers and walnuts.
