Sage Derby, Pear and Walnut Salad
- 30g/1oz walnuts
1 tbsp extra virgin olive oil
2 tsp sherry vinegar
2 tsp runny honey
100g/4oz mixed salad leaves
75g/3oz Belton Farm Sage Derby
Toast the walnuts in a dry frying pan for 1-2 minutes until golden and toasty then remove onto a board to cool.
Core the pears and cut into slices.
Use a vegetable peeler to cut the cucumber into ribbons.
Whisk the olive oil, vinegar, honey and some seasoning together to make a dressing.
Arrange the pears, cucumber and mixed leaves on two plates or a large platter then use a vegetable peeler to shave the Sage Derby into small pieces and scatter over the salad.
Crumble the walnuts on top then drizzle over the dressing. Toss to combine before serving.