Lamb shank pie with pear-and-walnut salad

• 1 Woolworths Our Best Ever free-range lamb shank pie, cooked according to package instructions

For the candied walnuts:

• 2 T  water
• 65 g  sugar
• 50 g walnuts, toasted
• salt, to taste

For the salad:

• 1 pack Woolworths baby gem lettuce, quartered lengthways keeping the root on
• olive oil, for drizzling
• sea salt and freshly ground black pepper, to taste
• 1 pear, thinly sliced
  100 g Woolworths Botham's Cremezola blue cheese, diced
  1 pack Woolworths Radicchio heads, chopped (optional)

For the miso dressing, mix:

• 20 g  Woolworths miso paste
• 2 T  rice wine vinegar
• 2 t  honey
• 3 T olive oil
• black pepper, to taste
   

1. To make the candied walnuts, place the water and sugar in a saucepan over a high heat, bring to the boil, then cook until reduced to an amber caramel, without stirring.
2. Remove from the heat, then add the toasted walnuts and mix well. Pour onto wax or parchment paper and season with salt. Once cool, break into small pieces.
3. To make the lettuce, preheat a griddle pan or braai until very hot. Toss the lettuce in a little olive oil, then season. Char the lettuce on the cut sides; this should take around 3–5 minutes.
4. Place the lettuce in a large mixing bowl with chopped radicchio. Dress immediately with the miso dressing, then add the pear and blue cheese. Place on a platter and top with the candied walnuts. Serve with the pie.
5. Cook’s note: Make 4 times the amount of the miso dressing, it will last in the fridge for at least 2 weeks and will elevate any salad. It’s also delicious with grilled fish.