First we pickle the pears in a light pickling syrup of cider vinegar, sugar and spices. Then we toast the hazelnuts and shave the Parmesan into slices. We make a dressing with some of the pickling liquid, Dijon mustard, lemon juice and olive oil and package it all up, ready for you to toss together at home.
Pears, apple cider vinegar, castor sugar, pepper, cinnamon, star anise, chilli, fennel seeds, parmesan, hazelnuts, olive oil, dijon mustard, lemon juice, salt, rocket.
Tree Nuts, Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G raw|
PER SALAD FOR TWO
NB totals contain all the pickling liquid
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve on its own as a light lunch or as an accompaniment to the duck confit, prawn pasta or sweet-potato topped cottage pie.
Chop the pears into bite-size pieces and break up the shards of Parmesan. Toss these and the hazelnuts through the rocket leaves with most of the dressing and arrange on a platter, reserving some of the pickles, cheese and nuts to sprinkle over the top with an extra drizzle of dressing.