Ingredients
Dressing
⅓ cup extra virgin olive oil
2 tbsp Vino Cotto (found in dressing aisle)
2 tbsp honey
Salad
2 pears, halved, cored and cut into wedges
250 g baby rocket
60 g walnuts, toasted
1 ½ red onion, finely sliced
120 g burrata or mozzarella, torn
Red shisho/micro herbs, to garnish
Method
Dressing
1
Combine all dressing ingredients in a jar and season. Place lid on and shake to combine, set aside
Salad
2
Heat a grill pan or BBQ to medium heat
3
Brush the pears with oil and grill until lightly charred on each side, about 2-3 mins
4
In a large bowl, place all salad ingredients and mix. Drizzle with the dressing, top with micro herbs and serve
Ingredients
Dressing
⅓ cup extra virgin olive oil
2 tbsp Vino Cotto (found in dressing aisle)
2 tbsp honey
Salad
2 pears, halved, cored and cut into wedges
250 g baby rocket
60 g walnuts, toasted
1 ½ red onion, finely sliced
120 g burrata or mozzarella, torn
Red shisho/micro herbs, to garnish
Directions
Dressing
1
Combine all dressing ingredients in a jar and season. Place lid on and shake to combine, set aside
Salad
2
Heat a grill pan or BBQ to medium heat
3
Brush the pears with oil and grill until lightly charred on each side, about 2-3 mins
4
In a large bowl, place all salad ingredients and mix. Drizzle with the dressing, top with micro herbs and serve
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