Leek & Pear Winter Salad with Dorset Blue Vinney & Honey Walnuts

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.

A little winter romance, served on a plate

You can watch the video here

Texture, flavour and nutrition, the perfect winter combo

winter salad, leek recipe, leeks, blue cheese, healthy meals, easy meals, midweek meals, healthy winter recipe, gluten free

Yield: 4

Author: Suze Morrison

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Leek & Pear Winter Salad with Dorset Blue Vinney & Honey Walnuts

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.

A little winter romance, served on a plate

Ingredients

• Leeks
• 4 large leeks, sliced into 1cm rounds (white + pale green)
• 1 tbsp olive oil
• 1 tbsp butter
• Salt & black pepper
• ½ tsp thyme leaves
• Honey Walnuts
• 80g walnut halves
• 1 tbsp runny honey
• ½ tsp flaky sea salt
• Pinch of chilli flakes (optional)
• Salad Components
• 2 ripe but firm pears, thinly sliced
• 100g Dorset Blue Vinney, crumbled
• 2 big handfuls winter leaves (baby kale, chicory, spinach or a mix)
• A few sprigs fresh thyme (optional)
• Crusty Bread to serve
• Dressing
• 2 tbsp extra virgin olive oil
• 1 tbsp runny honey
• 1 tbsp cider vinegar
• 1 tsp mustard
• Pinch of salt & black pepper
• ½ small lemon, juiced (adjust to taste)

Instructions

1. Toast the walnuts in a dry pan over medium heat for 2–3 minutes.
2. Add the honey and stir until the nuts are glossy and caramelised.
3. Sprinkle with sea salt (and chilli flakes if using).
4. Spread on a plate to cool and crisp.
5. In a wide pan, warm the olive oil and butter over medium heat.
6. Add the leek rounds in a single layer with a good pinch of salt and thyme.
7. Cook gently for 10–12 minutes, turning occasionally, until soft, sweet and lightly golden but still holding shape. You want them melting yet structured.
8. Season with black pepper.
9. Allow them to cool slightly.
10. Whisk together olive oil, honey, cider vinegar, mustard, lemon juice, salt and pepper until emulsified.
11. Toss the winter leaves with a little of the dressing.
12. Arrange the softened leeks over the top.
13. Tuck in the pear slices.
14. Scatter the Dorset Blue Vinney generously.
15. Add the honey walnuts.
16. Drizzle over the remaining dressing and finish with a few thyme leaves.

https://gourmetglow.co.uk/recipes/leek-pear-winter-salad

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