This is a delightful salad which combines soft and crunchy textures. Serve as light luncheon dish, preceded by hot soup.
½ fresh pineapple, peeled, cored and chopped
6 oz. Caerphilly or Cheshire cheese, cut into
½ inch dice
1 ripe pear, peeled, cored and chopped
12 small radishes, trimmed
2 celery stalks, trimmed and cut into j-inch pieces
1 head of chicory , cut into
½ inch slices
8 watercress sprigs
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon black pepper
1 tablespoons single cream
1 ½ tablespoons lemon juice
½ teaspoon chopped fresh tarragon or
½ teaspoon dried tarragon
In a large mixing bowl, combine the pineapple, cheese, pear, radishes, celery and chicory . Set aside.
To make the dressing, in a small mixing bowl, combine the olive oil, salt, sugar and pepper together. Using a fork, gradually beat in the cream, lemon juice – and tarragon. Pour the dressing over the fruit and vegetables and, using two forks, toss them until they are well coated.
Spoon the salad into individual serving dishes and garnish with the watercress sprigs. Serve immediately.