Marinated Mushrooms, Nashi Pear & Hazelnut Salad Recipe
This marinated mushroom salad is full of crunch and flavour and made extra special with the addition of the creamy Blue Cheese & Yoghurt Dressing.
2-3 cups fresh sorrel and rocket
1 cup hazelnuts, toasted, skins removed
2 nashi pears, cored and sliced
Fresh herbs, such as chives, parsley and chervil, to serve
500g button mushrooms, halved
2 cloves garlic, crushed
3 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp lemon juice
1 tsp dried tarragon
1 tsp wholegrain mustard
1 tbsp dry sherry
Blue Cheese & Yoghurt Dressing
1 shallot, finely chopped
1 tsp worcestershire sauce
50g blue cheese, crumbled
150ml Greek yoghurt
To make the Marinated Mushrooms, wipe mushrooms with a damp cloth. Place them in a microwave-proof bowl, cover and microwave for 1 minute. Mix in all other ingredients. Cover and heat through for 1 minute more. Allow to cool.
Meanwhile, make the blue cheese and yogurt dressing. Mix the shallot, worcestershire sauce and cheese into the yoghurt and season to taste with salt and freshly ground black pepper.
On a large serving platter, arrange the fresh salad leaves, topping with the marinated mushrooms, toasted hazelnuts and slices of nashi pear.
Serve salad with blue cheese and yogurt dressing and a sprinkle of fresh herbs of your choice.
To core a whole nashi pear for poaching without affecting its shape, you can use a melon baller to scoop out the base and core.