Pear and Walnut Salad

A marriage made in heaven: who knew healthy could be so full of flavour?

Pear and Walnut Salad Pear and Walnut Salad overhead
Pear and Walnut Salad
PREP TIME 10 mins COOK TIME 25 mins MAKES 4

For the salad:

  • 3 ripe pears, quartered and cored
  • 1 lemon
  • 1 tsp caster sugar
  • 1 ciabatta
  • 4 tbsp olive oil
  • 150g soft goats cheese, optional
  • 100g mixed salad leaves
  • 40g walnut pieces

For the dressing:

  • 2 tbsp olive oil
  • 1 tbsp walnut oil
  • 1 tbsp red wine or raspberry vinegar
  • 1 tsp wholegrain mustard
  • ½ tsp clear honey

Preparation method

  1. Preheat the oven to 180°C. Prepare the pears by slicing them into manageable sections, placing them in a layer on a baking sheet. Lemon juice can be added with sugar on the sliced pears. Cook for 15 minutes until lightly caramelised making sure to check occasionally.
  2. Slice the bread and place on another baking sheet and lightly douse in 3 to 4 tablespoons of olive oil, bake for 10 minutes or until the bread has become golden. Leave to cool with the pears.
  3. Use the time to prepare the dressing by adding the ingredients above together in a small bowl, and whisking the mixture thoroughly.
  4. Serve by spreading the toasted bread with goat’s cheese if preferred. Scatter the walnuts over this and place in the oven for 5 minutes.
  5. Remove and arrange the salad on the toast, topping with pears and cheese if preferred.