Cranberry & blue cheese tart with pear salad
Use up the remains of the cheeseboard and your cranberry sauce in this sweet-savoury tart
Winter cobb salad
Serves 4
Easy
Prep:
Cook:
Use up leftover chicken from your Sunday roast in this satisfying salad
Skip to ingredients
For the salad
- 6 rashers smoked streaky bacon
- 2 Little Gem lettuceschopped
- 4 celerysticks, chopped
- 1 cooked chicken breastand 1 cooked chicken leg, skinned and shredded
- 75g blue cheesecrumbled
- 2 hard-boiled eggshalved
- crusty bread(optional)
For the dressing
- 4 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1-2 tsp clear honey
- 2 spring onionsfinely sliced
Nutrition: per serving
- kcal417
- fat28g
- saturates9g
- carbs2g
- sugars2g
- fibre1g
- protein40g
- salt2.29g
Method
step 1
Fry the bacon until crisp and cooked through, then very roughly chop.
step 2
To make the dressing, mix the olive oil, vinegar, mustard and honey with 1 tbsp water and some seasoning. Save 2 tbsp in the fridge for another salad (see 'Goes well with'). Stir the spring onions into the rest of the dressing.
step 3
Use the chopped lettuce and celery as a base, then arrange the bacon, chicken, blue cheese and hard-boiled eggs on top and drizzle over the dressing. Serve with bread, if you like.
