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Radicchio and Pear Salad with Heysen Blue




10 minutes



1 ripe pear
1 head radicchio, leaves torn
1/2 cup watercress leaves
3 tbsp fresh dill sprigs
100g Udder Delight’s Heysen Blue
1/3 cup hazelnuts, toasted and roughly chopped
1 tbsp red wine vine vinegar
2 tbsp extra virgin olive oil
2 tsp honey
1 tsp Dijon mustard
Pinch of salt



1. Using a sharp knife, finely slice pear and arrange on a large platter with the torn radicchio leaves,
watercress and dill. Scatter Heysen Blue Cheese and crushed hazelnuts on top.

2. In a small bowl, combine red wine vinegar, olive oil, honey, Dijon mustard, salt and pepper. Drizzle
over the salad and gently toss.