June 18, 2026

Andrew Pern's Swaledale Lamb & Harrogate Blue Salad with a Warm Apple & Hazelnut Dressing

By Helen Miles

This light salad, can be served as a starter or main course, with the Harrogate Blue, paired with nuts and apple, giving a ‘Waldorfesque’ feel to the dish.

This recipe has been kindly created for us by Michelin Star Chef Andrew Pern and his team at the Star Inn in North Yorkshire.

Andrew Pern's Swaledale Lamb & Harrogate Blue Salad with a Warm Apple & Hazelnut Dressing Recipe

By Andrew Pern

Prep time: 10 mins

Cook time: 20 mins

Servings: 4

Ingredients

4 Lamb loin chops
A little oil for frying
150g Harrogate Blue, crumbled
50g hazelnuts
100g of mixed leaves and herbs
2 red-skinned apples
50ml olive oil
10ml white wine vinegar
5g grain mustard
5g caster sugar
Fresh garden herbs and an extra wedge of cheese to garnish

Instructions

For the dressing, mix together the sugar and vinegar until dissolved. Add a little mustard and the olive oil. Whisk to emulsify. Peel and chop the apples into small pieces and add to the dressing.
For the lamb, on a high heat, add a little oil to a frying pan. Season the lamb and pan- fry for 3-4 mins on each side. Once cooked, set aside to rest and keep warm.
Warm the hazelnuts in the oven. Mix the salad leaves, herbs and Harrogate Blue cheese in a bowl. Add the hazelnuts to the dressing, then add the dressing to the bowl and combine with the leaves and cheese.
To serve, place a handful of the salad onto a small plate. Slice the lamb and arrange on top. Serve with a wedge of Harrogate Blue cheese and fresh garden herds as desired.