Name: Pear & manchego salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Cuisine: Spanish
Ingredients: 1 tbsp good-quality clear honey; 2 rosemary sprigs; 2 tsp olive oil plus a drizzle for toasting the nuts; 2 tbsp blanched hazelnut; zest ¼ lemon; 1 tsp balsamic vinegar; 75g mixed leaf (we used red chicory, watercress and rocket); 1 ripe pear halved, cored and thinly sliced; 25g manchego (or a vegetarian hard cheese)

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Pear & manchego salad

Pear & manchego salad

Good Food team

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Serves 2

Easy

Prep: 15 mins

Cook: 5 mins

A star rating of 4.8 out of 5.11 ratingsRate

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

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp good-quality clear honey
2 rosemary

sprigs
2 tsp olive oil

plus a drizzle for toasting the nuts
2 tbsp blanched hazelnut
zest ¼ lemon
1 tsp balsamic vinegar
75g mixed leaf

(we used red chicory, watercress and rocket)
1 ripe pear

halved, cored and thinly sliced
25g manchego

(or a vegetarian hard cheese)

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Nutrition: per serving

kcal261
fat19g
saturates5g
carbs16g
sugars16g
fibre4g
protein6g
salt0.3g

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).

Recipe from Good Food magazine, December 2013

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A star rating of 4.8 out of 5.11 ratings

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