Ingredients
Candied Walnuts
- 100 g walnut halves
- 40 g caster sugar
- 15 g water
- Pinch of sea salt
- Pinch of all-purpose seasoning
Salad
- 120 g rocket
- 2 pears
- 150 g soft goat cheese, crumbled
- Small handful of fresh mint leaves (optional)
Honey Dijon Dressing
- 41 g extra virgin olive oil
- 15 g white wine vinegar
- 5 g Dijon mustard
- 7 g honey
- Salt and black pepper, to taste
Method
Candied Walnuts
- 1
Line a baking tray with baking paper and set aside.
- 2
In a small saucepan over medium heat, combine the caster sugar and water. Stir until the sugar dissolves, then stop stirring and let the syrup cook until it turns a light amber colour, about 4–5 minutes.
- 3
Add the walnuts, a pinch of sea salt and all-purpose seasoning. Quickly stir to coat, then immediately spread onto the lined tray in a single layer.
- 4
Allow to cool completely until hardened, then break apart into pieces.
Dressing
- 1
Whisk together the olive oil, white wine vinegar, Dijon mustard and honey in a small bowl or jar until emulsified. Season well with salt and black pepper.
Assemble
- 1
Arrange the rocket on a large serving platter or bowl.
- 2
Scatter the sliced pear evenly over the rocket.
- 3
Crumble the goat cheese over the top, followed by the candied walnuts.
- 4
Drizzle the dressing over just before serving and toss gently. Garnish with fresh mint leaves if using.
