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Pear & manchego salad

Pear & manchego salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal261
fat19g
saturates5g
carbs16g
sugars16g
fibre4g
protein6g
salt0.3g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
MAKE PROSCUITTO TWISTS TO ACCOMPANY YOUR PEAR & MANCHEGO SALAD

Cut 2 slices of prosciutto into strips and wrap around 4 grissini breadsticks (or a gluten-free alternative).

Goes well with

Recipe from Good Food magazine, December 2013

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A star rating of 4.7 out of 5.7 ratings
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