Goats Cheese, Candied Walnuts Salad
| Serves: | 4-6 |
| Cooking Time: | 15 minutes |
| Prep Time: | 2 hours |
Ingredients
- 1 goats cheese, cut into rounds
- 50 g walnuts
- 2 tsp white sugar
- 2/3 cup cold water
- 3 pears, peeled, cored & cut into wedges
- 50 g Butter
- 2 Tbsp Wild blossom honey
- 2 Parma ham
- 120 g baby salad leaves
- 500 g strawberries, hulled & washed
- 300 ml cold water
- 50 g granulated sugar
- 250 g balsamic vinegar
- 5 g salt
- 20 g white wine vinegar
- 200 g olive oil, to drizzle
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
To make candied walnuts, make a syrup using water and sugar. Boil until syrupy and then add walnuts. Boil for 5 minutes. Remove using a slotted spoon. Place on an oven tray lined with a patchment paper. Dry in the oven at 60 degrees for about 1 ½ hours. Remove and cool.
To roast pears, melt butter and honey in a pan. Roast pears in this until nicely caramelised.
To make the dressing, put the strawberries, water and sugar into a saucepan and place over a medium heat. Stir slowly with a slotted spoon until all the sugar has dissolved.
Bring the mixture up to the boil and simmer for 5 minutes or until the strawberries are soft.
Meanwhile, pour the balsamic vinegar into a separate saucepan and place over a high heat. Reduce the vinegar down to a glaze.
Using a food processor, blend the strawberries with the liquid until smooth. Whisk gradually into the reduced balsamic until completely incorporated.
Whisk in the salt and white wine vinegar and then the olive oil. Set aside until ready for use.
To finish the salad, arrange leaves on a plate and top with the rest of the prepared ingredients. Serve with the Strawberry and balsamic dressing.