The Royal Chef At Home: Easy Seasonal Entertaining

WARM SALAD OF HONEY ROAST PARSNIPS, CRANBERRIES, PEARS & MACADAMIA NUTS WITH A CREAMY GORGONZOLA DRESSING

MAKES 4 PORTIONS

FOR THE DRESSING 6 ounces Gorgonzola cheese, rind removed 3 tablespoons white wine vinegar ¼ cup olive oil Black pepper

4 handfuls of arugula leaves, washed 2 ripe dessert pears, peeled and cut into wedges ¼ cup dried cranberries ¼ cup macadamia nuts, lightly toasted

4 small parsnips, peeled and quartered lengthways 2 tablespoons olive oil 1 tablespoon honey Salt and pepper to taste

1 Preheat the oven to 400ºF.

3 To make the dressing, mash the Gorgonzola in a mixing bowl. Stir in the wine vinegar, then add the olive oil and seasoning and whisk until the mixture is fairly smooth. Season with salt and pepper. 4 Arrange the arugula on four serving plates and top with the pears, cranberries, nuts and parsnips. Pour over the dressing and serve.

2 Place the parsnips in a roasting pan and coat with the olive oil. Drizzle with the honey and season to taste. Roast in the preheated oven for about 20 minutes, until golden. Remove from the oven and leave in a warm place.

117 FALL · VEGGIES FROM THE FARMER’S MARKET