Pear, pecan and dolcelatte salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 red-skinned pears, cut into slim wedges
- 50g rocket
- 10 pecans, toasted and snapped in half
- 50g dolcelatte, crumbled
- 1 tbsp red wine vinegar
- ¼ tsp Dijon mustard
- olive oil
- 2 slices walnut bread, toasted to serve
Method
- STEP 1
Toss the pear and rocket together and divide between 2 plates. Top with the pecans and pieces of dolcelatte. Whisk the vinegar with the Dijon then whisk in 2 tbsp olive oil and season. Dress the salad and serve the walnut bread on the side.
