Pear & Beetroot Salad With Barber's Wafers

Ingredients - Serves 4

125g Barber's 1833 Vintage Reserve Cheddar, finely grated
3 sweet, ripe pears, washed
125g baby mixed salad leaves
44g walnut pieces
1 tbsp chopped fresh chives
4 small, cooked beetroot, cut into cubes
For The Dressing:
4 tbsp rapeseed oil
1 tbsp cider vineger
1 tsp Dijon mustart
1 tsp clear honey
Salt and freshly ground black pepper


  1. Heat the grill to high. Line a large baking sheet/tray with baking parchment. Pile dessert spoons of cheese onto the paper, allowing room for them to spread. Grill for 2-3 minutes until the cheese has formed golden brown, lacy discs. Leave to cool for a few minutes, until crisp. You may need to do this in batches.
  2. To make the dressing, whisk together the oil, vinegar, mustard, honey, salt and pepper.
  3. Cut the pears into quarters, remove the cores and cut into slices. Place in a salad bowl with the salad leaves, walnuts and chives. Add half the cheese wafers and most of the dressing. Toss together and add the beetroot. Drizzle over the remaining dressing.
  4. Divide between serving plates and arrange the remaining cheese wafers on top. Serve immediately.
This recipe is courtesy of AJ & RG Barber Ltd