Caramelised Pear & Rocket Salad
This is one of the yummy salads from Easy Allergy Free Christmas eBook. I get so much great feedback from this recipe. It’s a great one for entertaining and a favourite for many on Christmas Day. Like this recipe?
You will need…
2 Tablespoons Red Wine Vinegar
2 Tablespoons Extra Virgin Olive Oil
2 teaspoons honey
2 teaspoons Dijon mustard
Salt and pepper, to taste
8 pancetta slices
1 Tablespoon dairy free margarine/coconut oil
4 pears, cored and cut into wedges
1 Tablespoon coconut sugar
1/2 cup seeds, toasted
What to do…
For the Dressing
Using a stick blender, combine all ingredients until smooth. Alternatively, shake vigorously in a screw top jar
For the Salad
Heat a large frypan over medium to high heat.
Add pancetta slices and cook until brown and crisp, turning occasionally. Remove to a plate lined with paper towel.
Melt margarine/coconut oil in same pan. Add pear wedges and sprinkle with brown sugar. Turn occasionally and cook until pears are lightly caramelised but still firm. Transfer to a plate.
Arrange rocket leaves and pears on a serving platter. Sprinkle with torn pieces of pancetta and toasted seeds.