Red Sensation Greens Salad
This warm salad balances sweet and savoury beautifully — oven-baked Red D’Anjou pears meet crisp honeyed walnuts, creamy blue cheese, and delicate prosciutto, all served over fresh greens with a punchy mustard dressing. Perfect for a light lunch, dinner entrée, or stylish entertaining, it brings together texture and flavour in every bite. Ready in under 40 minutes, it's a seasonal showstopper with minimal fuss.
Ingredients
For the pear base:
For the nut topping:
For the salad dressing:
For the salad:
What To Do
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Cooking Method:
1. Set your oven to 180°C
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Prepare the pear base:
2. Halve pears and remove cores.
3. Place in baking dish cut side up, drizzle with walnut oil, season with pepper and scatter over thyme sprigs.
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Prepare the nut topping:
4. On a separate oven tray, scatter walnuts, drizzle with one tablespoon honey and season with salt. Toss well to coat then spread on tray.
5. Place both dishes in the oven and cook for 20 minutes, until the pears are soft and the walnuts crisp.
6. Remove and allow to cool slightly.
Serve
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To make salad dressing:
7. In a bowl, whisk olive oil with mustards, one teaspoon of honey and vinegar. Season with salt and pepper.
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To make salad:
8. Place greens in a bowl. Toss Wombok or rocket leaves or letttuce with a little dressing and place on serving plates.
9. Scatter over the honeyed walnuts, lay two slices of prosciutto on each plate, top with two pear halves and add some blue cheese. Drizzle over extra dressing and serve.
