Cheese with pickled pear salad

A contemporary alternative to the traditional cheeseboard, the hardest part will be selecting your favourite cheeses

  • Prep:10 mins
  • Serves 8
  • Easy

Nutrition per serving

  • Calories 429
  • Carbohydrate 10
  • Fat 34
  • Fiber 2
  • Protein 21
  • Saturated Fat 20
  • Sodium 1.69
  • Sugar 9


  • 1 tsp Dijon mustard
  • 2½ tbsp white wine vinegar
  • 2 tbsp olive oil
  • 1 tbsp walnut oil
  • 1 tsp yellow mustard seeds
  • 1 tbsp tarragon, finely chopped
  • 1 spring onion, thinly sliced
  • 4 Conference pears, peeled, cored and thinly sliced
  • 8 thin wedges British cheddar or similar
  • 8 thin wedges Stilton or another British cheese
  • biscuits, crackers and whole walnuts, to serve


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  1. In a large bowl, mix the mustard and vinegar. Add the oils, mustard seeds, tarragon, spring onion and salt and pepper. Add the pears to the dressing, toss well, then cover and chill for up to 4 hrs until ready to serve. Place a wedge of each cheese on small serving plates, then divide the pear salad between the plates. Serve with biscuits, crackers and walnuts.