Salad:Wash pears, core and cut into quarters.Melt butter and lemon juice in a pan, and add a good grinding of black pepper.Place pears and walnuts into the pan, and cook until a yummy, golden caramel colour. Don’t overcook the pears, do not leave your pan unattended as it will burn.Remove from the heat and cool.Plate your greens and the rocket onto the serving platter, cut the Black Forest Ham slices into half. Fold into quarters and arrange onto the greens.Top with pears, walnuts and gorgonzola, spoon the pan juices over the salad. Drizzle balsamic reduction before serving.Balsamic reduction:Slowly bring all the ingredients to the boil while stirring. Make sure the sugar is dissolved before the syrup starts to boil.Boil on low heat for approximately 15 minutes. It must coat the back of a spoon when warm.Should your syrup be too thick when cooled, simply add a few drops of water and mix well.If you prefer smooth syrup, you can strain the lemon zest and black pepper, but do it while the syrup is still warm.Recipe reprinted with permission of Hartlief. To see more recipes, please click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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