Name: Grilled pear, rocket, walnut and prosciutto salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: ⅓ cup extra virgin olive oil; 2 tbsp Vino Cotto (found in dressing aisle); 2 tbsp honey; 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

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

Dressing

Combine all dressing ingredients in a jar and season. Place lid on and shake to combine, set aside

Salad

Heat a grill pan or BBQ to medium heat

Brush the pears with oil and grill until lightly charred on each side, about 2-3 mins

In a large bowl, place all salad ingredients and mix. Drizzle with the dressing, top with micro herbs and serve