- 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
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
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…
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.
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.
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.
Make proscuitto twists to accompany your pear & Manchego saladCut 2 slices of prosciutto into strips and wrap around 4 grissini breadsticks (or a gluten-free alternative).