Pear and nut salad with caramelised onion dressing

A sweet and crunchy salad that you can add chicken to for a satisfying meal.
 
Pear and nut salad with caramelised onion dressing

Recipe from: 29 November 2012
Preparation time: 20 min
Cooking time: 10 min
 
 

Ingredients

 
  • 3
    Tbs
    PnP Finest extra-virgin olive oil
  • 1
    onion, finely diced
  • 3
    Tbs
    white balsamic vinegar
  • 10
    ml
    dijon vinegar
  • 1
    dash
    salt and milled pepper
  • 30
    g
    watercress, or rocket
  • 1
    pear, thinly sliced
  • 60
    ml
    blue cheese, crumbled
  • 60
    ml
    PnP flaked almonds, toasted
Servings: Change Serving
 
 

Method

 
Heat olive oil in a pan and fry onion until well browned, but not burnt. Cool slightly.

Whisk in remaining dressing ingredients and lightly season.

Toss watercress and pear slices with 2 Tbsp (30ml) dressing and place on two plates.

Scatter over cheese and nuts.

Serve with remaining dressing.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.
 

Read more on: salads  |  recipes
 

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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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