A nice light and tasty autumn starter. Use buttercrunch lettuce, or baby cos (romaine) leaves in place of witloof if preferred.
Ingredients
—250g (about 8 ounces) haloumi 1 Tbsp tarragon vinegar ¾ tsp flaky sea salt 1 small clove garlic, peeled and crushed ¼ tsp (a small dab) honey ¼ tsp wholegrain mustard 3 Tbsp lemon-infused extra virgin olive oil 2 witloof (endive/chicory) 3 small pears, still crisp 1 Tbsp shredded mint (shred just before using) 2 tsp butter 1 lemon, cut into wedges, to serve
Method
—1 Cut cheese into a dozen slices and pat dry with paper towels. Whisk vinegar, salt, garlic, honey and mustard together in a large bowl, then whisk in oil.
2 Trim witloof, removing any green tips from the leaves. Cut into thick rounds. Cut the end cores into quarters.
3 Slice pears thinly (if the skin is tough, peel pears before slicing). Rewhisk dressing and add pear and witloof. Toss gently. Add mint. Dish onto 4 plates.
4 Heat a medium-sized frying pan (skillet) over medium heat. Drop in butter and once it is sizzling, add the cheese. Cook until golden on both sides. Season cheese with a little black pepper and a squeeze of lemon juice. Dish onto salads and serve with extra lemon.
Recipe notes
If liked, finish the salad with toasted walnuts, pine nuts or flaked almonds.
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