Sweet pears, creamy blue cheese and fresh Jerusalem artichokes make this gourmet salad very appealing.
- Add half the lemon juice to a small bowl of water. Peel artichokes, then, using a mandolin or vegetable peeler, shave them into thin strips, transferring them to acidulated water as you go.
- Cut 3cm from tips of witlof, then thinly slice remaining witlof. Combine both in a bowl with parsley and mint.
- For dressing, whisk together mustard, sherry and honey in a small bowl. Gradually whisk in oil. Stir in eschalot, anchovies and capers. Season with sea salt and freshly ground black pepper.
- Cut pears into thin slices, removing any seeds, then coat with remaining lemon juice.
- To serve, drain artichokes and combine with salad ingredients. Add dressing and toss gently to combine. Divide salad among plates, top with a small pile of drained pear slices, then crumble over a little cheese.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set