Pickled pears add a lovely surprise and they especially go well with a sharp cheddar or blue cheese.  Today I will be paring it up with some of Evansdale fine cheeses.

5 Tbsp cider vinegar

2 tbsp olive oil

1 tbsp walnut oil

1 tsp yellow mustard seeds

4 fresh sage leaves, finely shredded

1 spring onion, thinly sliced

2 tsp good quality honey

Pinch sea salt flakes

Grind of black pepper

4 firm pears, peeled, cored and thinly sliced

Method

Place all the ingredients (except the pears) into  a bowl, give a light mix and taste, adjust the balance of sweet verses tart but do take into consideration the pears will add a lovely natural sweetness.

Peel and halve the pears, removing any core.  Place the pears into the pickling mix and coat gently so that they don’t discolour.

Allow at least 30 minute to marinade but will last overnight.  But best eaten within the day.