Recipes Pear salad with quince croutons

Recipes Pear salad with quince croutons

Recipes Pear salad with quince croutons

Recipes Pear salad with quince croutons Surprise friends with a salad that’s part cheese plate, part bruschetta and one hundred per cent delicious. Pear salad with quince croutons

Ingredients

  • 4 firm green pears, unpeeled, cut in to thick wedges
  • 1/2 France bread stick (baguette), slice into 1cm-thick slices
  • 2 tablespoons quince paste
  • 75g goat’s parmesan cheese
  • 120g child rocket leaves
  • 75g (1/2 cup) hazelnuts, toasted, coarsely chopped

Dressing

  • 125ml (1/2 cup) balsamic vinegar
  • 45g (1/4 cup, lightly packed) brownish sugar

Method

  • Stage 1

    Heat a big frying pan over high heat. Aerosol pear with olive oil. Cook, in 2 batches, for 1 minute each part or until pear just starts to change colour. Transfer to a dish to cool.

  • Stage 2

    Spray bread with olive oil. Cook, in 2 batches, in the pan for 1 minute each side or until lightly charred. Set aside to cool.

  • Stage 3 To make the dressing, wipe the pan clean with paper towel. Add vinegar and sugar. Bring to boil over medium-high heat. Reduce heat to medium. Cook, swirling the pan, for three or more minutes or until thick and syrupy. Set aside to cool.
  • Step 4

    Spread the quince paste and goat’s cheese on the breads. Arrange the croutons, pear and rocket on a platter. Sprinkle with hazelnuts. Drizzle over the dressing. Time of year.