Pear, Brie and Pecan Salad
Serves: 4
Ready in: Under 15 Mins
Cost CuttingEco FriendlyGluten FreeQuick Make
This unusual salad is perfectly balanced
Ingredients:
[hd]For the malt vinaigrette[/hd]2 tbsp malt vinegar
2 tbsp extra virgin olive oil
1 tbsp maple syrup
salt and black pepper
[hd]For the salad[/hd]
2 South African pears, peeled, halved and cored
handful of watercress leaves handful of baby spinach handful of rocket leaves
1 large handful white and red seedless grapes, halved
1 handful pecans
115g vegetarian Brie, at room temperature, cut into cubes
method:
- Make the vinaigrette: Whisk the vinegar, olive oil and maple syrup together in a bowl. Season with salt and pepper to taste.
- Make the salad: Slice the pear halves into four. Toss the watercress, spinach, rocket, grapes and pecans with 2/3 of the vinaigrette to coat. Dip the sliced pears in the remaining vinaigrette.
- To serve: Arrange the dressed salad leaves, grapes and pecans on four serving plates. Allocating half a pear per plate, arrange the dressed slices on top of the leaves. Add the Brie to finish and serve immediately.
