Pear and Walnut Salad & Cheddar Cheese Twists


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  • Posted: 28th August 2014


ó cup     Balderson Old Cheddar (white), shredded
10 cups     mesclun mix salad greens
1/4 cup     red onion, thinly sliced
1     pear, cut in small pieces
Crit D’or caramelized walnuts

1 tsp    Denninger’s Dijon mustard
1/2 cup     olive oil
3 tbsp    Kuehne Apple Cider Vinegar
salt & pepper to taste
Cheddar Cheese Twists
1 pkg    frozen puff pastry, thawed
2 tsp    dry mustard
3 cups     Balderson Old Cheddar, finely grated
1 tbsp    water
1     egg
poppy seeds or chives for garnish


Combine all salad ingredients in a large salad bowl. Mix dressing and toss just before
serving. Serve with Cheddar Cheese Twists.

Cheddar Cheese Twists:
Preheat oven to 400°F. Roll half of the pastry to a 12-inch square. Mix together dry
mustard and 1 cup cheese. Sprinkle on half of pastry, fold pastry in half. Roll pastry
again to form a 12-inch square; cut in half. Cut each half into 12 strips about 1 inch by 6 inches each.
Whisk egg and water together. Brush strips with egg mixture. Sprinkle with 1/2 cup
cheese and poppy seeds or chives. Lightly press toppings into pastry. Twist each
strip once or twice, and place on parchment paper-lined baking sheets. Repeat steps
with second block of pastry. Bake for 10 – 15 minutes, or until golden brown. Best
served warm. Baked twists may be frozen, and reheated in oven just before serving.