Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Candied Walnuts
- 100 g walnut halves
- 40 g caster sugar
- 1 tbsp water
- Pinch of sea salt
- Pinch of all-purpose seasoning
Salad
- 120 g rocket (arugula)
- 2 ripe pears, cored and thinly sliced
- 150 g soft goat cheese, crumbled
- Small handful of fresh mint leaves (optional)
Honey Dijon Dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 5 g Dijon mustard
- 1 tsp honey
- Salt and black pepper, to taste
Method
Candied Walnuts
Line a baking tray with baking paper and set aside.
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.
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.
Allow to cool completely until hardened, then break apart into pieces.
Dressing
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
Arrange the rocket on a large serving platter or bowl.
Scatter the sliced pear evenly over the rocket.
Crumble the goat cheese over the top, followed by the candied walnuts.
Drizzle the dressing over just before serving and toss gently. Garnish with fresh mint leaves if using.
