This recipe first appeared in Food magazine.
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Ingredients
Honey dressing
Method
1.Make honey dressing (see below).
2.Arrange the salad leaves on a platter or plates. Tear the prosciutto and scatter it over the leaves.
3.Top with pear slices and pieces of cheese. Spoon over dressing and finish with a sprinkling of chopped hazelnuts.
Honey dressing
4.Place the honey, water and rosemary in a small saucepan. Bring to the boil for 30 seconds then remove from the heat and cool. Add the balsamic vinegar and olive oil and mix well. Discard the rosemary before serving.
Note
- Swap the chevre cheese for feta or labne. Any soft, salty cheese will work well in this recipe. PER SERVE Energy 306kcal, 1282kj • Protein 12.8g • Total Fat 17.5g • Saturated Fat 5.6g • Carbohydrate 19.4g • Fibre 5.6g • Sodium 385mg