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Ingredients
- 3/4 cup walnuts
- 2 ripe pears
- 60g baby spinach
- 4 sprigs flat-leaf parsley
- 1/2 red onion
- 440g can baby beetroots
- 200g fresh goat's curd
- 3 tsp balsamic vinegar
- 2 1/2 tsp extra virgin olive oil
- pinch of caster sugar
- salt and pepper
Method
Preheat oven to 200C. Toast ¾ cup walnuts in the oven for 6-7 minutes, allow to cool and chop coarsely. In a bowl, combine 2 ripe pears (cored and cut into chunks), 60g baby spinach, 4 sprigs flat-leaf parsley (leaves only) and 1/2 red onion (finely chopped). Toss gently and divide evenly between 4 serving plates. Top with 440g can baby beetroots (drained and halved) and dollop with 200g fresh goat's curd. In
a separate bowl, whisk together 3 tsp balsamic vinegar, 2 1/2 tsp extra virgin olive oil, a pinch of caster sugar, salt and pepper. Drizzle dressing over salads and scatter with toasted walnuts.
