This contemporary-day spin on an Italian traditional will tantalise your tastebuds with a heady distinction of bitter, bitter and candy.
Components
- 2 pears, cored and thinly sliced
- 1 giant head radicchio, separated into leaves
- 60 g rocket
For the candied walnuts
- 100 g walnut halves
- 50 g granulated sugar
- 1 tbsp butter
For the dressing
- 1 tbsp wholegrain mustard
- 1 tsp runny honey
- 2 tbsp cider vinegar
- 3 tbsp walnut oil
- salt
Methodology
Step 1.
First make the candied walnuts. Put the walnuts, sugar and butter in a non-stick frying pan. Stir over a medium warmth for five minutes or till the sugar melts fully and the nuts are evenly coated.
Step 2.
Tip the nuts onto a sheet of greaseproof paper and separate them with two forks whereas they’re nonetheless scorching. Go away to chill for 10 minutes.
Step 3.
To make the dressing, whisk the mustard, honey and vinegar with a giant pinch of salt, then whisk within the walnut oil.
Step 4.
Toss collectively the pears, radicchio and rocket, then spoon over among the dressing. Scatter over the walnuts and serve instantly.
Serves 4
