Pear & Manchego salad

Pear & Manchego salad

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(3 ratings)

Prep: 15 mins Cook: 5 mins


Serves 2
Spruce up a salad with a rosemary, honey and hazelnut crumb to accompany Spanish cheese, sweet fruit and bitter leaves

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal261
  • fat19g
  • saturates5g
  • carbs16g
  • sugars16g
  • fibre4g
  • protein6g
  • salt0.3g
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  • 1 tbsp good-quality clear honey
  • 2 rosemary sprigs



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 tsp olive oil, plus a drizzle for toasting the nuts
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp blanched hazelnut
  • zest ¼ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 75g mixed leaf (we used red chicory, watercress and rocket)
  • 1 ripe pear, halved, cored and thinly sliced



    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 25g Manchego (or a vegetarian hard cheese)



    Manchego is a popular, rich, creamy sheep's milk cheese that comes from the La Mancha region…


  1. Heat the honey and rosemary in a small pan with 1 tbsp boiling water. Bring to a simmer and let it bubble for around 30 secs. Remove from the heat and allow to infuse.

  2. Heat a frying pan and drizzle in a little oil. Add the hazelnuts and toast until golden and starting to char a little here and there. Remove from the pan, allow to cool, then chop roughly to make a rustic crumb. Mix with the lemon zest and some seasoning.

  3. To make a dressing, combine the olive oil and balsamic vinegar with some seasoning. Toss the salad leaves in most of the dressing, then arrange on serving plates or a platter, layering the leaves with the pear slices. Top with shavings of Manchego and the hazelnut crumb, then drizzle over some of the rosemary honey and the remaining dressing. Serve with Prosciutto twists (see tip, below) for the meat-eaters.

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Comments (5)

maartjevdm's picture

Really great! There was no manchego at my local deli so I used pecorino instead which worked really well. Simple to make but smart enough for a dinner party

gordonfionaturnbull's picture

Really great, the rosemary honey was the best bit. Will be cooking this again

lahelapixie's picture

This is really nice, and the cheese and pear work really well together. However, there are quite a lot of flavours going on here and we couldn't really taste the rosemary infused honey (it was delicious when I tried it on it's own). Worked well with the proscuitto twists.

sllyst's picture

Big hit with my doubtful other half, what....fruit and cheese in a salad! Even bought the ingredients to have it again already. Bit of a faff to make for a simple salad but the flavours work beautifully together.

heatherjdw's picture

Made this as a test for Christmas Day starter, loved it, so making it. Used tinned pears in own juice and worked well. Also made the prosciutto twists a good accompaniment with it and feel it needs it. Though we feel it should have a more exciting name, any suggestions will be welcome.

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