There’s a kind of quiet winter magic in a salad like this… silky leeks still warm from the pan, sweet pears blushing against the cold, Dorset Blue Vinney crumbling like little pockets of comfort, and honeyed walnuts catching the light like tiny golden jewels.
It’s the sort of dish that feels like a whispered invitation – to slow down, to savour, to share a moment that’s gentle and warm, even when the world outside is frosted.
Serves 4
Prep time: 15 – 20 minutes
Cooking time: 15 – 18 minutes
Honey walnuts
80g walnut halves
1 tbsp runny honey
½ tsp flaky sea salt
Pinch of chilli flakes (optional)
Leeks
1 tbsp olive oil
1 tbsp butter
4 large leeks, sliced into 1cm rounds (white + pale green)
Salt & black pepper
½ tsp thyme leaves
Dressing
2 tbsp extra virgin olive oil
1 tbsp runny honey
1 tbsp cider vinegar
1 tsp mustard
½ small lemon, juiced (adjust to taste)
Pinch of salt & black pepper
Salad components
2 big handfuls winter leaves (baby kale, chicory, spinach or a mix)
2 ripe but firm pears, thinly sliced
100g Dorset Blue Vinney, crumbled
A few sprigs fresh thyme (optional)
Crusty Bread to serve
Method
- Toast the walnuts in a dry pan over medium heat for 2–3 minutes. Add the honey and stir until the nuts are glossy and caramelised. Sprinkle with sea salt (and chilli flakes if using). Spread on a plate to cool and crisp.
- In a wide pan, warm the olive oil and butter over medium heat. Add the leek rounds in a single layer with a good pinch of salt and thyme. Cook gently for 10–12 minutes, turning occasionally, until soft, sweet and lightly golden but still holding shape. You want them melting yet structured. Season with black pepper. Allow them to cool slightly.
- Whisk together olive oil, honey, cider vinegar, mustard, lemon juice, salt and pepper until emulsified. Toss the winter leaves with a little of the dressing and arrange the softened leeks over the top. Tuck in the pear slices and scatter the Dorset Blue Vinney generously. Add the honey walnuts. Drizzle over the remaining dressing and finish with a few thyme leaves.
Photography, recipe and styling by Suze Morrison aka GourmetGlow
