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Author Notes: A whole bag of cooking pears lying about....a delicious maple vinagrette from A&M.....what to do but combine these in a delicious, refresing yet wamring salad of caramelised pan fried pears with toasted pecans on a bed of greens? Whether in a lunch box or as a side, this salad is sure to please - Kitchen Butterfly
- 2 tablespoons maple syrup
- 1 tablespoon sherry vinegar
- 1 (cooking) firm pear, sliced with skin on (quartering, remove core and slice)
- 10 pecans
- 1 cup/handful lettuce leaves, torn
- 1 spring onion, in rings
- 1/3 cup of chopped cucumber
- 1/3 cup chopped gouda/cheddar/edam cheese
- 1 tablespoon chopped parsley
- Salt, black pepper, chilli flakes
- Heat up a griddle pan on medium heat
- Mix maple syrup and vinegar together in a large bowl and add pear slices, turning about to make sure they are well coated. Remove pear slices, reserving remaining marinade for the dressing
- Place pear slices in single layer on heated griddle pan and let one side brown - about a minute or two, flip to the other side and let that caramelise. After a minute, add the pecans, toss about and let cook for 30 seconds - a minute. Take off heat and transfer to a plate to cool.
- When pears are cool, Make dressing - using left marinade, add some chilli flakes and a pinch of salt. If you like, add some black pepper
- Assemble salad: Layer torn lettuce and sprinkle over cucumber and onions. Add cheese and parsley and then place pears and sprinkle pecans on. Enjoy
- Note: You can use any sort of cheese you like. You can also substitute walnuts for the pecans
- This recipe was entered in the contest for Your Best Maple Recipe
- This recipe was entered in the contest for Your Best Pears
- This recipe was entered in the contest for Your Best Autumn Salad