Ingredients
2 Beurre Bosc pears*
2 tablespoons sugar
1 tablespoon unsalted butter
250g rocket**
50g shaved parmesan
salt & ground black pepper to season
½ cup Soy Balsamic Vinaigrette
(see recipe below)
Method
Wash and dry pears. Slice unpeeled pears into quarters lengthways and remove the core. Cut into thin slices, lengthways. Place the slices in a bowl, add sugar and stir gently to coat. In a non-stick frypan melt butter over medium heat, Wait until frothing subsides, then add pear slices in a single layer, and cook until light golden on one side (about a minute or two) then turn and brown other side. Slide pears onto a plate and allow to cool. If all slices do not fit into the frypan, repeat (use more butter as required).
Place the washed rocket leaves, pear slices and shaved parmesan in a large bowl. Season with salt and pepper. Gently stir through enough Soy Balsamic Vinaigrette (see recipe following) to coat the ingredients. Transfer to a serving bowl. Serves 4-6.
* If Beurre Bosc not available, replace with other pear variety (Corella, Packham)
** Baby spinach is suitable
Soy Balsamic Vinaigrette
Ingredients
1 tablespoon soy sauce
3 tablespoons balsamic vinegar
4 teaspoons Dijon mustard
1 clove garlic, minced
1 small French shallot, minced or finely grated
½ cup canola oil
¼ cup extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
Method
Place all ingredients in a ‘shaker’ container, or a steralised jar. Seal, and shake vigorously until ingredients are combined. Vinaigrette can be stored in a sealed container in the refrigerator for several months. Shake before using.
Note: The French shallot is like a small onion with a mild flavour, found at most fruit and veg retailers.