This simple, autumnal salad from Diana Henry includes pears fried in butter, crunchy hazelnuts and creamy Irish Cashel Blue cheese.
This recipe is taken from Roast Figs, Sugar Snow by Diana Henry (Octopus, £22) Photography: Jason Lowe
Preheat the oven to 180°C fan (375°F), Gas 5
Halve the red onion and cut it into crescent-shaped slices. Put into a small ovenproof dish, drizzle with olive oil and season with salt and pepper
Roast in the preheated oven for 20–30 minutes, or until soft with slightly caramelised tips. Keep warm
Make the dressing by whisking all the ingredients together. Season
Halve and core the pears, then cut them, lengthways, into slices 0.75cm (1/4 inch) thick
Melt the butter in a frying pan and quickly sauté the pear slices on each side until golden. Don’t overcook them, they should still hold their shape
Toss the salad leaves with the nuts, using most of the dressing, then divide between 6 plates. Add the pear slices and warm onion and scatter with the cheese. Drizzle each plate with the rest of the dressing and serve
Salad of pears, hazelnuts and Cashel Blue cheese