Caramelised Pear, Fennel and Camebert Salad with Vinaigrette Dressing

Gluten Wheat free

Serves:  4 - 6 

Preparation time: 20 minutes

Ingredients: (The flavour combinations vinaigrette): 

• 15ml (1 tbsp) honey
• 15ml (1 tbsp) Dijon mustard
• 2 Handfuls coriander leaves
• 1 Handful fresh parsley
• 30ml (2 tbsp) red wine vinegar
• 1 Garlic clove, peeled
• 45ml (3 tbsp) avocado-/olive oil
• Salt and freshly ground black pepper, to taste

Salad:

• 80ml (1/3 cup) salted caramel - recipe to follow
• 2 Pears, peeled and cut into wedges
• 2 Handfuls mint leaves
• 2 Handfuls fresh microherbs
• 1 Fennel bulb, thinly sliced
• 120g Camembert, cut into small wedges
• 100g Pecan nuts, toasted
• 80ml (1/3 cup) dried cranberries

Method:

1. For the vinaigrette, combine all of the ingredients in a blender and blitz until smooth.
   Cover and refrigerate until needed.
2. For the salad , pour the salted caramel in a large frying pan over medium heat.
   Add the pear wedges and fry both sides until golden brown, about 5 minutes.
   Remove from pan and set aside until needed.
3. Arrange all of the remaining salad ingredients on a large serving platter. Top with the caramelised pears and drizzle with the vinaigrette.

Credit:
Food and Home Magazine: http://www.foodandhome.co.za/  February 2017