"When the going gets weird, the weird turn pro." Hunter S. Thompson

Warm Pear and Walnut Salad with Shropshire Blue Dressing

Obligatory Disclaimer to appease M'Learned Friends: Adapted from Delia's Vegetarian Collection by Delia Smith, published by BBC Books.

Ingredients

Serves six.

• 3 Pears (Conference or similar)
• 60g of Walnut Pieces
• Walnut Oil
• 200g Shropshire Blue (grated or crumbled)
• Creme Fraiche
• Baby Salad Leaves
• One Egg Yolk

Method

1. Quarter, core and quarter again the pears.
2. Fry the walnuts gently in walnut oil for 2 - 3 minutes, remove & drain.
3. Fry the pears in the same oil until brown, remove & drain.
4. At the same time, make the sauce. Put some 3-4 tablespoons of creme fraiche in a saucepan and gently heat, adding the cheese as you do and stirring. Add the egg yolk and keep stirring, but don't let it boil, until it thickens.
5. Put the salad leaves on individual plates, mix the walnuts and pears together, and put on top of the leaves. Pour the sauce over.