• Servings
  4
• Prep time
  10 mins

Ingredients

• 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

Directions

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.