Smoked Venison and Blue Cheese Salad

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Smoked Venison
and Blue Cheese Salad

Smoked Venison
and Blue Cheese Salad

Ingredients
Method

Ingredients

Method

50g walnut halves
1 tbsp honey
1 pear
60g mixed peppery leaves
100g smoked venison, chopped into chunks
Sweet chilli dressing
100g crumbled stilton

Gently toast the walnuts in a dry pan for 2 mins, then drizzle with honey and toss until they’re coated and caramelised. Set aside to cool. Slice the cored pear into 8 long pieces and toss with the salad leaves with the venison pieces and dressing, and divide between 2 plates. Scatter with the crumbled stilton and honeyed nuts, then serve with warm bread.

10 mins

2 serving

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