Chicory & blue cheese with the last of the pickled quince

A warming winter salad to finish off the quince glut. CAUTION: contains dangerously addictive salty maple nuts.

This is the final instalment of the quince glut recipes. If you missed the previous week’s, catch up with Quince, Panettone and Thyme Pudding and Roast Squash and Lentils with Pickled Quince. You might also like my Quince Bakewell Tart from the archives. I’m aware I can go on a bit about quince, so it’s time to stop. Next week, we’ll move on to chard, which, if your chard is anything like as gargantuan as mine, will offer much needed ways to use it up.

But for today, we return to the pickled quince recipe I showed you last week. If you made a big batch as instructed there will be plenty for this simple winter salad which is really more of combination of flavours than a recipe.

Chicory, pickled quince & blue cheese salad with maple nuts

Any bitter leaves from chicory to radicchio will thank you for including them in this salad. Their sharp bite is beautifully offset by salty blue cheese, sweet roast onions and the tang of the quince. The salty, maple syrup coated nuts, I must warn you, are dangerously addictive and you might consider making extra to account for the almost inevitable attrition before serving.

Serves 2

• 2 red onions