This sensational autumn salad from Geoff Jansz is topped with a nutty walnut sauce
Ingredients
2 tablespoons butter
3 tablespoons sugar
3/4 cup walnuts
3 tablespoons sherry vinegar
1 Nashi pear, cored, quartered and finely sliced
1/2 cup rocket
extra virgin olive oil
cracked pepper
50g-75g blue cheese (such as Castello), crumbled
Method
In a pan over medium heat, melt the butter and sugar. Once the sugar has dissolved, add the walnuts and cook for 5 minutes or until they have caramelised. Add the sherry vinegar and remove from the heat. Pour onto a tray lined with baking paper and let the walnut sauce cool down.
Place the pears in a bowl with the rocket and a good amount of olive oil to coat the leaves and pears. Add cracked pepper and mix thoroughly with your hands to combine.
Onto a serving plate, pile the rocket & pears, top with the crumbled blue cheese. Add the walnuts and drizzle the salad with the sherry syrup. Serve immediately.
Note: parmesan cheese can be substituted for the blue cheese, if you prefer.