PEAR & MANCHEGO SALAD
Spruce up a salad with a rosemary, honey and hazelnut crumb to accompany Spanish cheese, sweet fruit and bitter leaves
Provided by Good Food team
Categories Starter
Time 20m
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 261 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
SPICY GREEN SALAD WITH MANCHEGO AND PEARS
Provided by Ruth Cousineau
Categories Salad Cheese Leafy Green Vegetarian Quick & Easy Lunch Pear Fall Winter Seed Gourmet
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Cook seeds in 1 tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until puffed and beginning to brown, about 4 minutes. Transfer with a slotted spoon to paper towels and reserve oil. Season seeds with salt and pepper.
- Whisk together vinegar, honey, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add remaining 1/3 cup olive oil and reserved oil from skillet in a slow stream, whisking until emulsified.
- Divide greens and cheese among salad plates. Cut off 2 opposite sides of each pear (reserve for another use), leaving a 1/2-inch-thick lengthwise center slice with stem and core. Arrange a pear slice on each plate and drizzle dressing over salads. Sprinkle with seeds.
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- In a small saucepan, heat the honey, rosemary and water. Simmer for 30 seconds and remove from heat.
- In a small skillet over medium high heat, sauté the almonds in 1/4 teaspoon olive oil until they are toasted, about 5 minutes. Let the almonds cool before mixing with the lemon zest and salt and pepper.
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