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Quince, Blue Cheese, 
Spinach and Pistachio Salad

Salads aren't just reserved for summer. Try this Quince, Blue Cheese, Spinach & Pistachio recipe.

Quince, Blue Cheese, 
Spinach and Pistachio Salad

Winter doesn’t have to see you do away with fresh and light salads. This recipe uses in season quince to give you a healthy and hearty lunch or dinnertime meal.

Serves 4

½ cup honey

¼ cup hot water

2 bay leaves

1 stalk rosemary

½ tsp cracked black pepper

2 
medium quince, peeled, 
quartered, cored

120g baby spinach leaves

150g gorgonzola cheese, crumbled

½ cup pistachio kernels, roughly chopped

2 tbsp extra-virgin olive oil

1 Preheat oven to 180°C. Combine honey, water, bay leaves, rosemary and pepper in a bowl. Season with salt. Place quince into an ovenproof baking dish. Pour over honey mixture.

2 Cover dish and bake for 2-2½ hours or until quince is tender. Cool. Reserve cooking juices.

3 Slice quince and place onto serving plates with spinach. Sprinkle with crumbled cheese and pistachios.

4 Combine ½ cup reserved quince cooking liquid with oil. Whisk until a smooth dressing forms. Season with salt. Drizzle dressing over salad just before serving.

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