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Spiced pear and parmesan salad

Luke Harris
 
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Spiced pear and parmesan salad

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Diabetic, Heart friendly, Low Carb, Low cholesterol, Low fat, Low GI, Vegan, Vegetarian
Course: Entree, Lunch, Side dish
Favourite flavours: Easy recipes, Salad

INGREDIENTS

25g butter
½ teaspoon ground cinnamon
pinch of ground cloves
freshly ground black pepper
3 William pears, cored and cut into 8

Salad
120g mixed baby salad leaves
50g parmesan
75g walnuts, halved
2 tablespoons honey
3 tablespoons olive oil
1 teaspoon fresh thyme, picked
salt and pepper
METHOD

Melt butter in a large frying pan over a medium heat, add cinnamon, cloves and pepper and stir to combine. Add pears and cook for 15 minutes, turning occasionally until lightly golden. Remove from pan and allow to cool.

Place salad leaves on a large serving plate. Arrange pears over leaves and shave parmesan over; scatter walnuts over the top. Drizzle with honey and olive oil and top with thyme. Season with salt and pepper.
 
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