When you get your hands on some delicious pears and feel the need to throw them in a salad rather than devour them on the spot, give this a go. It’s tasty and perfect for jazzing up what might be deemed as a boring lunch or to start off a special dinner. Just the colour of it brings a smile.
This served the 2 of us as a light dinner, perhaps add some warm crusty bread on the side if you want something a little more heartier.
Caramelized Pear & Rocket Salad with Balsamic Reduction
2 large pears cut into slices
2 tbsp demerara sugar
4 packed cups fresh rocket (Arugula)
Handful of walnuts
1 packed cup of shredded red cabbage
2 Radish finely sliced
1 Orange Pepper (capsicum) cut into chunks
10 cherry tomatoes halved
½ tbsp apple cider vinegar
Balsamic Reduction
1 cup balsamic vinegar
1 tbsp demerara sugar
Method
- Start with the reduction as this takes the longest. Add the balsamic and sugar to a small sauce pan over a medium heat then stir together, let this cook away for about 15 minutes until it starts to thicken up, stirring occasionally. Remove from heat when a nice treacle like consistency occurs. This really reduces down quite a lot, so don’t skimp on the balsamic to start with.
- Now for the pears – Heat 2 tbsp water in a large sauté pan on a medium heat, throw in the pear slices and sprinkle over the sugar, let this cook for 4 – 5 minutes until the pears take on that lovely caramel glaze. Remove from heat.
- In a large mixing bowl, mix together the rocket, red cabbage, radish, cherry tomatoes and orange pepper, I added a ½ tbsp of apple cider vinegar before tossing this all together.
To serve, take a nice big helping of the salad and top with the caramelized pears, throw over some chopped walnuts and drizzle over the balsamic reduction.
