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You're staring into the abyss of your fridge. Another sad sandwich? A lukewarm leftover pizza slice? NO! You, my friend, deserve better. You deserve a salad that sings, a salad that dances, a salad that actually makes you want to eat healthy for lunch. Hold on tight! We're about to embark on a pan-fried pear adventure that will redefine your definition of salad.
Why is this salad so amazing? Because it's unexpected! It's the culinary equivalent of that friend who always wears mismatched socks but somehow pulls it off. You wouldn't think these flavours would work together, but they do. Oh, boy, do they! And the warm dressing? Don't even get me started. It's the star of the show, tying everything together in a warm, hug-in-a-bowl kind of way.
So, ditch the diet dread and embrace the pan-fried pear revolution! This salad is quick, easy, and guaranteed to make your lunch break the highlight of your day. You'll be the envy of the office, the salad whisperer, the healthy lunch guru.
Prep Time: 20 mins
Cook Time: 10 mins
Serves: 4
Ingredients:
Cook Time: 10 mins
Serves: 4
Ingredients:
2 x 120g packets rocket leaves
handful pine nuts
400g diced, cured ham
2 knobs of butter
1 tsp olive oil
4 pears, peeled, cored, quartered
1 tsp honey, plus extra for the dressing
1 tsp balsamic, plus 2 tbsp for the dressing
½ tsp Dijon mustard
150g gorgonzola ripped into chunks
salt and freshly ground black pepper
Instructions:
1. Divide the rocket leaves evenly among four serving plates.
2. Heat a frying pan. Add the pine nuts and toast for approximately three minutes, or until they achieve a golden-brown color. Remove the toasted pine nuts from the pan and set aside.
handful pine nuts
400g diced, cured ham
2 knobs of butter
1 tsp olive oil
4 pears, peeled, cored, quartered
1 tsp honey, plus extra for the dressing
1 tsp balsamic, plus 2 tbsp for the dressing
½ tsp Dijon mustard
150g gorgonzola ripped into chunks
salt and freshly ground black pepper
Instructions:
1. Divide the rocket leaves evenly among four serving plates.
2. Heat a frying pan. Add the pine nuts and toast for approximately three minutes, or until they achieve a golden-brown color. Remove the toasted pine nuts from the pan and set aside.
3. Place the diced ham in a frying pan over medium heat. Cook until the ham is crispy. Remove the cooked ham from the pan and place it on kitchen paper to drain excess fat.
4. In a clean frying pan, melt a knob of butter with the oil over low heat. Once the butter is melted, add the pears, salt, pepper, and honey. Increase the heat and cook for an additional five minutes.
5. Add the balsamic vinegar to the pan and cook for one more minute. Remove the pan from the heat. Carefully remove the pears from the pan, ensuring to reserve any remaining juices.
6. Arrange the cooked pears and crispy pancetta on top of the rocket leaves. Distribute the pears so that each serving plate contains four pear quarters.
7. Return the pan containing the pear juices to the heat. Add the remaining knob of butter, a dash of honey, the mustard, salt, pepper, and the toasted pine nuts. Cook the mixture until it is heated through.
8. Pour the prepared dressing over the pears and rocket. Scatter the gorgonzola cheese over the salad. Serve immediately.
4. In a clean frying pan, melt a knob of butter with the oil over low heat. Once the butter is melted, add the pears, salt, pepper, and honey. Increase the heat and cook for an additional five minutes.
5. Add the balsamic vinegar to the pan and cook for one more minute. Remove the pan from the heat. Carefully remove the pears from the pan, ensuring to reserve any remaining juices.
6. Arrange the cooked pears and crispy pancetta on top of the rocket leaves. Distribute the pears so that each serving plate contains four pear quarters.
7. Return the pan containing the pear juices to the heat. Add the remaining knob of butter, a dash of honey, the mustard, salt, pepper, and the toasted pine nuts. Cook the mixture until it is heated through.
8. Pour the prepared dressing over the pears and rocket. Scatter the gorgonzola cheese over the salad. Serve immediately.
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