Grana Padano, pear, chicory and caramelised walnut salad

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Grana Padano, pear, chicory and caramelised walnut salad


. Difficulty: Easy . Serves: 4 people . Preparation time: 10 minutes
Lactose free Lactose free
Gluten free Gluten free
This dish is all about contrast of texture and flavour - the creamy, deeply savoury Grana Padano with the honey-spiked walnuts. Sharp, refreshing chicory and subtly sweet, crunchy pears. For this reason, it’s best to use under-ripe pears for this dish. Firm pears are easier to slice, and they also provide a better contrast to the caramelised walnuts.


For the caramelised walnuts
100 g walnuts, broken into pieces
1 tablespoon soft brown sugar
1 tablespoon honey
Black pepper
Sea salt 
1 tsp Dried oregano

For the dressing
1 lemon, zested
4 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil
2 teaspoons grain mustard
Sea salt
Black pepper

For the salad
2 firm pears (see recipe intro) 
2 heads of chicory
50 g Grana Padano cheese
1 x batch of caramelised walnuts 
1 x batch of salad dressing


For the caramelised walnuts
Preheat the oven to 180℃. 
Scatter the walnuts on a baking tray and roast for 5 to 7 minutes, or until fragrant and lightly browned.
Meanwhile, put the honey, sugar and a good grinding of black pepper in a small frying pan. Warm over a medium heat, stirring frequently.
When the honey begins to bubble and the sugar has dissolved, quickly tip in the toasted walnuts, a good pinch of sea salt, and the oregano. Stir well to make sure every walnut is evenly coated and seasoned. 
Tip the walnuts out onto a non-stick baking mat or parchment paper. Leave to cool.

For the dressing
Whisk all the ingredients together in a small bowl and put to one side.

For the salad
Trim the pears, halve and remove the core. Slice into 2mm thick pieces using a mandolin or vegetable peeler and place into a large bowl. 
Trim the base off the chicory, remove the leaves one-by-one, then quarter the middle when you can’t remove any more leaves. Add to the bowl. 
Peel fine strips of Grana Padano into the bowl using a vegetable peeler. 
Toss the salad gently but thoroughly with the dressing. Make sure everything is evenly coated with the dressing. 
Arrange the salad on a platter, crumble over the caramelised walnuts, and serve straight away.

This recipe was produced by BBC StoryWorks Commercial Productions, on behalf of Grana Padano