Caramelised pear and walnut, gorgonzola and Hartlief Black Forest Ham salad

This salad is opulent and decadent, the centrepiece of every table. For the more adventurous cook, a balsamic reduction is included.
recipe, salad, fruit
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Recipe from: 3 September 2015



  • SALAD:
  • 3
    firm pears
  • 50
  • 5
    lemon juice
  • 50
  • freshly ground black pepper
  • 100
  • packet of salad leaves and a packet of rocket
  • 100
    Black Forest Ham
  • 125
  • Balsamic reduction
  • 250
    balsamic vinegar
  • 125
    brown sugar
  • black pepper
  • pinch of salt
  • lemon zest of half a lemon



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.

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Read more on: recipe  |  salad  |  fruit


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