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Raspberry & pear salad with hazelnuts
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • 5 Beurre Bosc pears, quartered, cored
  • 20.00 ml balsamic glaze (see note)
  • 125ml (1/2 cup) white balsamic vinegar
  • 60g (1/2 cup) frozen raspberries, thawed
  • 7.20 gm honey
  • 1 bunch watercress, sprigs picked, washed, dried
  • 45g (1/4 cup) dry-roasted hazelnuts, coarsely chopped
Instructions:
  • Preheat the oven to 180°C and line a baking tray with non-stick baking paper. Arrange the pears, cut-side up, on the tray. Drizzle with balsamic glaze, sprinkle with pepper, and bake for 15 minutes until the pears are soft and caramelized. Let them cool before serving.
  • In a small bowl, combine vinegar and 2 tablespoons of raspberries. Mash the raspberries with a fork, then mix in the honey. Season with pepper and let sit for 10 minutes to macerate.
  • In a large serving bowl, combine the pear, watercress, and remaining raspberries. Sprinkle with hazelnuts and drizzle with dressing before serving.

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