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PICKLED PEAR SALAD

Gluten Free + Vegetarian

Serves 4-6


NEED


The Pickled Wife Pickled Pears - sliced length-ways

100g goats cheese - crumbled

100g rocket

100g radicchio - torn

1/3 cup walnuts - roughly chopped

A good drizzle of local honey

1/4 cup dried cranberries or golden raisins

1 tbsp fresh thyme

Pickled Pear juice


MAKE


Preheat oven 180c and line a baking tray.


Place roughly chopped walnuts into a bowl, drizzle with local honey (optional add some of the fresh thyme into the mix) and toss to combine.


Pour onto the baking tray and bake until walnuts are just golden, approx 4-5mins (be mindful to watch so they don't burn) set aside to cool.


Optional: Heat a griddle pan and sear The Pickled Wife Pickled Pear slices until charred on both sides, set aside to cool OR use pears as is straight from the jar, slice thinly.


In the meantime, scatter rocket and torn radicchio into a large serving bowl or plate. Add the TPW sliced pickled pears, crumble the cheese over and sprinkle over the toasted honeyed walnuts.


Add cranberries or raisins (or both) for a pop of colour and sweetness.


Using a small amount of the preserving pear syrup straight from the jar, lightly pour over the salad to add a lovely dressing to the dish.


Sprinkle with the fresh thyme and serve.


PAIR WITH: A local Southern Forest Sauvignon Blanc




Recipe credit: The Pickled Wife

Image credit: Jessica Wyld Photography

southernforestsfood.com


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