Pear and Manchego Salad

April 12, 2015 • Posted in: Salad, Pears

Another winner from delicious.' "Love to Eat". The recipe advises a side of jamon-wrapped grissini, but they really play second-fiddle to this awesome Autumn salad. It also asks for blood orange juice, but I'm fairly sure these are a myth.


  • 2 firm buerre bosc pears
  • 1 lemon, halved
  • 1/3 cup (80 mL) olive oil
  • 2 tbs honey
  • 2 tbs orange juice
  • 2 red wine vinegar
  • 100g mesclun leaves
  • 2 tbs roasted chopped walnuts
  • 40g manchego cheese, shaved


  1. Cut the pears lengthways into 1 cm-thick slices, leaving stalks intact. Rub pear with the cut side of half the lemon.
  2. Heat 1 tbs oil in a frypan over medium-high heat. Add pear and cook for 1-2 minutes each side, or until light golden.
  3. Add honey and the juice of the remaining 1/2 lemon, swirling the pan to warm the honey liquid and coat the pear.
  4. Using a slotted spoon, transfer the pear slices to a bowl, reserving pan juices.
  5. Whisk the remaining 1/4 cup olive oil, orange juice and vinegar in a small bowl. Add the pan juices to the dressing and whisk to combine, then toss with the pear and baby salad leaves. Scatter with walnuts and manchego.
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4

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