PEAR, WALNUT AND RICOTTA SALAD

Serves 2 as a main
Serves 4 as a side/starter
Vegetarian, gluten free

By Lucy Burton, Pudding Lane Blog

Ingredients:

  • 1 x 400g pot Nature’s Finest Pear slices
  • 50g walnuts
  • 1 leafy lettuce
  • 2 handfuls of peppery salad leaves
  • 100g ricotta

Dressing:

  • Juice of a lemon
  • 50ml olive oil Salt and pepper
  • 1 tsp honey (optional)
  • 1 tsp Dijon mustard (optional)
  1. To make the dressing, juice the lemon into a jar, add the olive oil and a pinch of salt and pepper. Stir well and taste. You can add a little honey or mustard to taste if you wish
  2. Drain the pears, then pour over the dressing. You can do this ahead of serving – if so, cover the bowl with cling film and store in the fridge until you are ready
  3. Toast the walnuts in a pan – place them in a dry pan over a medium heat and toss every few minutes. You will be able to smell them caramelising when they are done – do not let them burn, as they will taste bitter. Chop very roughly and set aside
  4. When ready to serve, wash and dry the salad leaves. Place in a large bowl with the walnuts and dressed pears, then toss everything until well coated.
  5. Top the salad with spoonful’s of the ricotta, and serve

PEAR IN JUICE AVAILABLE IN:

400G

WHERE TO BUY