Whether you’ve dragged out your garden furniture and are sitting on the deck or lawn, or if you are perched delicately on a small balcony, or confined to being indoors with only a view of the sun through a window, a summery salad is needed. Try this sweet and savoury combination using Smooth Blue, a new blue cheese from Long Clawson Dairy. It is divinely creamy, full-bodied with a satisfying but not overwhelming kick of umami and a very long finish. Alternatively, combine it with endive/chicory and walnuts and serve it with drinks, as a starter or a light lunch for ladies who lunch. Or simply add it to your cheeseboard as a milder, creamier blue cheese.
Smooth Blue was named Supreme Champion at the National Cheese Awards 2012; its distinctive sleek, dark packaging features a Union Jack, emphasising the dairy’s long British heritage (the village of Long Clawson is mentioned in the Domesday Book); it’s ready to eat straight from the fridge so don’t worry if you’ve forgotten to allow time for it to chambre; and it’s available from Waitrose in the pre-packaged counter for £1.99.
Smooth Blue, pear and pecan salad
Ingredients for two as a salad or four as a starter
2 sweet pears (conference or rocha), peeled and thinly sliced
150g Smooth Blue, crumbled
Bag of mixed salad leaves
50g pecan nuts, chopped
3 tbsp walnut oil
1 tbsp balsamic vinegar
Method
- Make the dressing, combining the walnut oil with the balsamic vinegar.
- Arrange the mixed leaves on a large platter.
- Arrange the pear slices on top of the leaves.
- Top with crumbled Smooth Blue and pecan nuts.
- Drizzle dressing over as required.
Endive, Smooth Blue and walnuts
Ingredients for two as lunch, four as a starter
One or two heads of endive/chicory (depending on their size)
150g Smooth Blue, crumbled
50g walnuts, chopped
Walnut oil
Method
- Separate the endive/chicory leaves and arrange on plates.
- Sprinkle the leaves with the chopped walnuts.
- Add crumbles of Smooth Blue
- Drizzle on the walnut oil.