Whether you’ve dragged out your garden furniture and are sitting on the deck or lawn, or if you are perched delicately on a small balcony, or confined to being indoors with only a view of the sun through a window, a summery salad is needed. Try this sweet and savoury combination using Smooth Blue, a new blue cheese from Long Clawson Dairy. It is divinely creamy, full-bodied with a satisfying but not overwhelming kick of umami and a very long finish. Alternatively, combine it with endive/chicory and walnuts and serve it with drinks, as a starter or a light lunch for ladies who lunch. Or simply add it to your cheeseboard as a milder, creamier blue cheese. 

Smooth Blue was named Supreme Champion at the National Cheese Awards 2012; its distinctive sleek, dark packaging features a Union Jack, emphasising the dairy’s long British heritage (the village of Long Clawson is mentioned in the Domesday Book); it’s ready to eat straight from the fridge so don’t worry if you’ve forgotten to allow time for it to chambre; and it’s available from Waitrose in the pre-packaged counter for £1.99. 

Smooth Blue, pear and pecan salad

Ingredients for two as a salad or four as a starter

2 sweet pears (conference or rocha), peeled and thinly sliced

150g Smooth Blue, crumbled

Bag of mixed salad leaves

50g pecan nuts, chopped

3 tbsp walnut oil

1 tbsp balsamic vinegar


  1. Make the dressing, combining the walnut oil with the balsamic vinegar.
  2. Arrange the mixed leaves on a large platter.
  3. Arrange the pear slices on top of the leaves.
  4. Top with crumbled Smooth Blue and pecan nuts.
  5. Drizzle dressing over as required.

Endive, Smooth Blue and walnuts

Ingredients for two as lunch, four as a starter

One or two heads of endive/chicory (depending on their size)

150g Smooth Blue, crumbled

50g walnuts, chopped

Walnut oil


  1. Separate the endive/chicory leaves and arrange on plates.
  2. Sprinkle the leaves with the chopped walnuts.
  3. Add crumbles of Smooth Blue
  4. Drizzle on the walnut oil.