Hurray! It's September and Autumn is at our doors! Actually, it feels like it has already been here for the past two weeks. At least on this side of the world where it has been raining A LOT lately.
This is my favourite season and I am here for it, including all the wonderful produce it has to offer. I am already starting to line up a few of my favourite autumnal recipes. This Autumn salad with pear, blue cheese and blackberry dressing is a good transition between seasons.
This is my favourite season and I am here for it, including all the wonderful produce it has to offer. I am already starting to line up a few of my favourite autumnal recipes. This Autumn salad with pear, blue cheese and blackberry dressing is a good transition between seasons.
Blackberries are wonderful this time of year (and even better when freshly picked from bushes). You can eat them as they are or include them in delicious things such as these madeleines or these white chocolate and almond bites. Adding them to savoury dishes is also a nice idea.
For this recipe, I made a dressing using blackberry syrup and drizzled it over a crisp salad of mixed leaves, sliced pears, crumbly blue cheese and toasted hazelnuts. The combination of flavours works really well and this Autumn salad is perfect as a starter or side dish.
For this recipe, I made a dressing using blackberry syrup and drizzled it over a crisp salad of mixed leaves, sliced pears, crumbly blue cheese and toasted hazelnuts. The combination of flavours works really well and this Autumn salad is perfect as a starter or side dish.
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Do you like blackberries?
Have you ever tried them in savoury dishes?
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Do you like blackberries?
Have you ever tried them in savoury dishes?
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Pear and Blue Cheese Salad with Blackberry Dressing (Gluten Free, Vegetarian)
Ingredients (serve 4 people as a side or a starter)
100g mixed salad leaves
2 pears (sliced)
100g blue cheese* (crumbled)
40g blanched hazelnuts
blackberry dressing (see recipe below)
1. Preheat the oven to 200°C (180°C fan). Put the hazelnuts on a baking tray on the middle shelf of your oven. Roast for 10 minutes. Transfer the hazelnuts into a bowl to cool down. Chop roughly and set aside.
2. Put the mixed salad leaves, pear slices, crumbled blue cheese and chopped roasted hazelnuts in a large salad bowl and toss them together.
3. Divide the salad between four small plates or bowls and drizzle with the blackberry dressing (or leave the dressing in a small jug on the table for people to help themselves).
Note:
* I used Young Buck, a vegetarian blue cheese made here in Northern Ireland. Some other blue cheeses might be made using animal rennets so check the ingredients for a vegetarian option.
Ingredients (serve 4 people as a side or a starter)
100g mixed salad leaves
2 pears (sliced)
100g blue cheese* (crumbled)
40g blanched hazelnuts
blackberry dressing (see recipe below)
1. Preheat the oven to 200°C (180°C fan). Put the hazelnuts on a baking tray on the middle shelf of your oven. Roast for 10 minutes. Transfer the hazelnuts into a bowl to cool down. Chop roughly and set aside.
2. Put the mixed salad leaves, pear slices, crumbled blue cheese and chopped roasted hazelnuts in a large salad bowl and toss them together.
3. Divide the salad between four small plates or bowls and drizzle with the blackberry dressing (or leave the dressing in a small jug on the table for people to help themselves).
Note:
* I used Young Buck, a vegetarian blue cheese made here in Northern Ireland. Some other blue cheeses might be made using animal rennets so check the ingredients for a vegetarian option.
Blackberry Dressing Recipe (Gluten Free, Dairy Free, Vegetarian, Vegan)
Ingredients
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
salt
For the blackberry syrup*
250g blackberries
2 tablespoons caster sugar
100ml cold water
Make Ahead - Blackberry Syrup*
1. Put the blackberries, sugar and water in a medium saucepan over medium to hight heat. Bring to a boil while stirring to dissolve the sugar.
2. Reduce the heat and simmer while stirring occasionally for 10 to 15 minutes, or until the syrup has thickened a bit.
3. Strain through a fine mesh sieve into a jug. Push the mixture to extract all the syrup. Cool down at room temperature, cover and keep in the fridge for up to a week.
Blackberry Dressing (double the ingredients if you want more dressing with your salad)
Mix the olive oil, apple cider vinegar, one tablespoon of blackberry syrup and a pinch of salt in a bowl. Transfer into a serving jug.
Note:
• Yes, that is more blackberry syrup than you need for the dressing. Use the leftover syrup to drizzle over yogurt and granola for breakfast, or mix in a cocktail.
Bon appétit!
Ingredients
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
salt
For the blackberry syrup*
250g blackberries
2 tablespoons caster sugar
100ml cold water
Make Ahead - Blackberry Syrup*
1. Put the blackberries, sugar and water in a medium saucepan over medium to hight heat. Bring to a boil while stirring to dissolve the sugar.
2. Reduce the heat and simmer while stirring occasionally for 10 to 15 minutes, or until the syrup has thickened a bit.
3. Strain through a fine mesh sieve into a jug. Push the mixture to extract all the syrup. Cool down at room temperature, cover and keep in the fridge for up to a week.
Blackberry Dressing (double the ingredients if you want more dressing with your salad)
Mix the olive oil, apple cider vinegar, one tablespoon of blackberry syrup and a pinch of salt in a bowl. Transfer into a serving jug.
Note:
• Yes, that is more blackberry syrup than you need for the dressing. Use the leftover syrup to drizzle over yogurt and granola for breakfast, or mix in a cocktail.
Bon appétit!
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