Spring is here and I cannot think of a better Sunday lunch than this absolutely gorgeous salad. It is light, yet substantial enough. To make it complete you really need some seriously good bread to soak up the delicious juices from the dressing.


Serves 4

  • 2 ripe but firm pears
  • 30g butter
  • 1/4 cup balsamic vinegar
  • 1 tbsp honey
  • water
  • salt and freshly ground black pepper
  • 4 small handfuls rocket
  • 125g prosciutto, torn into large pieces
  • 120g of fresh goat’s cheese — you have several local options
  • 2/3 cup roasted hazelnuts, skins rubbed off

Cut the pears into eighths and remove the cores. Heat a frypan to moderately hot and add the butter. Add the pear sections and cook until both sides of the sections are golden brown. Remove from the heat and add the balsamic vinegar and honey. Then remove the pears to a plate. If the remaining sauce/dressing looks too thick then add just a small amount of water to give you a coating consistency. Season the dressing well. Arrange the rocket leaves on serving plate/s, then tuck in pear sections, prosciutto, goat’s cheese and nuts. Spoon over the dressing and serve with great bread.


© The West Australian

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