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.