Fair City's Ciara O'Callaghan serves up a cheese and pear salad.


  • 4 small ripe conference pears
  • 110 g bellingham blue cheese (or any blue cheese)
  • 50 g cream cheese
  • 1 tblsp lemon juice
  • 2 oranges peeled and segmented
  • 50 g lightly toasted walnuts, broken
  • 4 chicory heads (or endives)
  • 1 small bunch watercress
  • salt and freshly ground black pepper to taste
  • for the dressing:
  • 3 tblsp extra virgin olive oil
  • 1 tblsp lemon juice
  • 1 tsp honey
  • 1 tsp poppy seeds
  • salt and freshly ground pepper


  • First make the dressing by placing all the ingredients for the dressing in a bowl and whisk together until they are thick and emulsified. Add seasoning to taste and set aside.
  • Beat together the blue and cream cheese until well incorporated. Core the pears with an apple corer and squeeze some lemon juice into the cavities to prevent oxidisation.
  • Put the cheese mixture into a piping bag fitted with a small plain nozzle. Fill pears with cheese mixture. Place on small tray in fridge until ready to serve.
  • Wash the chicory and thinly slice lengthwise. Place into bowl along with walnuts and orange segments. Drizzle in the dressing and toss gently.
  • Place the pear in the centre of the plate and garnish with some dressed salad (alternatively you can slice the pear into four slices and toss with the salad to serve).

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