Roasted Pear Salad
Prep: 20 mins
Cook: 20 mins
Servings: 4
This Roasted Pear Salad with crispy prosciutto, warm pear and blue cheese makes a delicious lighter lunch or relaxed dinner. The pears are caramelised with Low GI Sugar for a touch of sweet in this savoury dish.
Ingredients
- 2 packham pears
- 1 red onion
- 1 tbsp CSR Low GI Sugar
- 1 tbsp olive oil
- ¼ cup hazelnuts
- 3 slices prosciutto, torn into small pieces
- 60g rocket leaves, washed
- 40g blue cheese, crumbled
Dressing:
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 tsp CSR Low GI Sugar
- Salt flakes
- Freshly ground black pepper
Method
- Pre-heat oven to 180°C fan-forced. Line an oven tray with baking paper.
- Cut pears and onion into approx. 6-8 wedges each. Toss in a bowl with sugar and oil. Season with salt and bake for 20 mins until tender. Allow to cool. Place hazelnuts on a small baking tray and cook for 6 mins until skins are coming away from nut. Allow to cool and rub skins away. Roughly chop hazelnuts.
- Meanwhile, cook prosciutto in frying pan until crisp, set aside. Whisk together dressing ingredients and set aside.
- Arrange rocket leaves on a serving plate, top with pears, onion, prosciutto, hazelnuts and cheese. Drizzle over dressing just prior to serving.
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