Serves: 4-6 | Prep time: 10 mins | Cook time: 10 mins
Ingredients
2 x pears, thickly sliced
1 x bag of rocket and mixed salad leaves
Walnuts
1/2 tsp Sugar
25g butter
Goats cheese
Balsamic vinegar, to serve
Extra virgin olive oil, to serve
Pepper, to season
Sauce
2 tbsp soy sauce
2 tbsp white wine vinegar
1 tbsp sesame oil
1 tbsp hoisin sauce
1 tsp garlic
1 tap ginger
2 tbsp water
Methods
Heat the butter in a large, non-stick frypan until it starts foaming. Add 1 x pear (sliced) and cook for 2-3 minutes on each side until it starts to brown.
Sprinkle half a teaspoon of sugar over the pears and cook for further 2-3 minutes until the pears start to caramelise. Season with pepper and then remove the pears from the pan. Allow to cool for a minute and then add balsamic vinegar to the pan and allow to bubble for 1 minute, stirring. Then remove the and set aside.
Allow pan to cool for a minute and then add balsamic vinegar and allow to bubble for 1 minute, stirring. Then remove the pears and set aside.
Add the walnuts to a frypan and heat over medium heat for 5 minutes, stirring regularly to avoid burning.
In a large bowl, add the rocket and mixed salad leaves. Top with sliced raw pear, toasted walnuts. Then add the caramelised pear and sprinkle with goats cheese. Drizzle the balsamic sauce from the pan over the salad and then add an additional drizzle of olive oil and balsamic vinegar.
Notes
For more healthy and delicious salad recipes, click here.
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