Serves: 4-6 | Prep time: 10 mins | Cook time: 10 mins
Ingredients
2 x pears, halved, cored, thickly sliced
1 x 120g bag of rocket and mixed salad leaves
~50g walnuts
1/2 tsp Sugar
25g unsalted butter
60g soft goats cheese, crumbled
1 tbsp balsamic vinegar + extra to serve
1 tbsp Extra virgin olive oil
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 one of the sliced pears and cook for 2-3 minutes on each side until it starts to brown.
Sprinkle half a teaspoon of sugar over the pear and cook for further 2-3 minutes until the pear starts to caramelise. Allow pan to cool for a minute and then add balsamic vinegar and allow to bubble for 1 minute, stirring. Remove the pears and set aside.
Wipe out the pan if needed, then add the walnuts. Toast over medium heat for 4–5 minutes, stirring often until fragrant and lightly golden. Remove from heat and set aside.
In a large serving bowl or platter, add the rocket and mixed salad leaves. Top with the remaining raw pear slices, the caramelised pears, and toasted walnuts. Crumble the goat cheese over the top.
Drizzle with Extra virgin olive oil and a splash of balsamic vinegar. Season with black pepper to taste, and serve immediately.
Notes
For more healthy and delicious salad recipes, click here.
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