Sweet pears, salty blue cheese are a classic combo, but topping this salad with crunchy honeyed walnuts and slender parsnip crisps brings it into a whole new league. Eat as a dinner party starter or as a light meal.
1 cup baby spinach leaves
1 cup rocket leaves
Handful of Proper Parsnip Crisps
100g Blue Cheese (optional) Smoked Salmon slices (optional)
1 ripe pear, thinly sliced
3/4 cup walnuts
2 Tbs New Zealand honey
1 Tbs balsamic vinegar
Salt & Pepper to taste
Heat pan to a medium heat setting and add walnuts. Toast for 1-2 minutes, making sure they don’t burn. Add honey and stir to combine.
Add balsamic vinegar and bring to bubble. Stir constantly for 1-2 minutes to stop mixture sticking, remove from heat and season with salt & pepper.
To assemble salad, wash and dry the spinach and rocket, then mix together in a large bowl, add salmon slices, pear slices and crumble blue cheese over salad
Sprinkle walnuts and Proper Parsnip Crisps on top and drizzle with balsamic vinegar and olive oil to taste.
Image and Recipe credit: Proper Crisps