Winter doesn’t have to see you do away with fresh salads. This Quince, Blue Cheese, Spinach and Pistachio Salad uses honey baked quince to give you a healthy and hearty lunch or dinnertime meal. Use the quince cooking juices to make a simple dressing that coats this colourful salad, finish with a sprinkle of crumbled gorgonzola cheese and crunchy pistachio kernels.
Quince, Blue Cheese, Spinach and Pistachio Salad Recipe
Serves 4
Ingredients:
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
Method:
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. Cover dish and bake for 2-2½ hours or until quince is tender. Cool. Reserve cooking juices.
Slice quince and place onto serving plates with spinach. Sprinkle with crumbled cheese and pistachios.
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.
