- 2 pears peeled cored and sliced into wedges (8 per pear)
- 50g Butter
- 1 tbsp light brown sugar
- 100g walnuts or pecans
- 200g blue cheese/gorgonzola
- A generous bowl of mixed baby salad leaves
- Fresh coriander leaves
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Place the butter and sugar in a wide pan over medium-high heat.
Add pears once sugar is dissolved and reduce heat slightly.
Toss pears around until slightly softened and caramelized to a golden brown.
Remove from the heat and keep warm.
To make the dressing, place the balsamic vinegar in a saucepan with the icing sugar.
Bring to the boil and simmer until reduced, and syrupy. Test by placing a spoonful on a cool plate to see if thickened. Cool slightly before dressing salad.
Toast nuts in an oven at 180C for 7-10minutes, tossing once halfway through.
Arrange a small number of salad leaves on each plate. Place 4 caramelized pear wedges around the leaves then crumble some of the blue cheese/gorgonzola over each. sprinkle over some toasted nuts and fresh coriander leaves and top with a drizzle of balsamic dressing.
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