I love pickled stuff. This salad was lunch a few days ago, the pears were so ripe I could smell them every time I walked past the fruit bowl.
This ‘salad’ really is just cutting stuff and arranging it on a plate – except for the pickle bit, which you can absolutely not bother with and it will still be delicious.
I thinly sliced two rings from a red onion, set them in a bowl and tossed them with about half a teaspoon of salt and set them to one side. Next up, two small pears cut fairly thin and a couple of chunks from a roll of Kidderton Ash goat’s cheese, it’s delicate mould-fluff has speckles of black ash and it is delicious. Of course other goat’s cheese would be just as lovely, so would some salty feta (although in this instance I would not pickle the onions), brie, halloumi, roquefort.. many cheeses.
By now the onions had left a little pink juice in the bowl. I shook them off and plucked apart the rings to lay over the pears and cheese. Drizzle over some honey, a little balsamic vinegar and crack some black pepper. Finito!