Blue Cheese and Pear Salad with Achill Island Sea Salt


  • 100g Cashel Blue cheese
  • 1-2 pears, thinly sliced
  • 100g walnuts
  • Maple syrup
  • Achill Island Sea Salt 
  • Mixed fresh salad leaves
  • Handful of cherry tomatoes, sliced in half 
  • Olive Oil 
  • Balsamic Vinegar - we love Wildwood Vinegars from Co. Mayo


To make the Maple walnuts:
Add the walnuts to a dry skillet pan over a medium-high heat. Drizzle with maple syrup and season with a pinch of sea salt. Cook for around three minutes until the nuts are toasted.

Place the salad leaves in a bowl with some of the maple walnuts. Add the pear and Cashel Blue and drizzle with some rapeseed oil and balsamic vinegar. Sprinkle some sea salt over to taste and enjoy as a light lunch or starter.


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