Mon, 17 July 2017
Ingredients
70g walnut halves
1 tbsp. maple syrup
1 tsp olive oil
Pinch ground cinnamon
2 ripe pears
80g mixed salad leaves
20ml balsamic vinegar
20ml rapeseed oil
Salt and pepper
1 tbsp. mixed seeds
Method
- Preheat the oven to 160C and scatter the walnut halves over a baking tray. Once the oven is up to temperature, roast the nuts for around 7 minutes until golden brown and sizzling.
- Meanwhile peel and top and tail the pears, and slice lengthwise into 1cm thick slices. Heat a griddle pan on a high heat and fry for around 2 minutes on each side until dark golden grill lines are visible. Set aside.
- Mix the maple syrup, olive oil and cinnamon, and toss with the hot walnuts once out of the oven before returning to the tray and roasting for another 4 minutes. = - - - Leave to cool. Top the mixed leaves with the griddled pear slices and scatter over the candied walnuts. Whisk the balsamic with the oil, salt and pepper, and drizzle over – with the mixed seeds if you like – just before serving.
