I have made this salad many times when entertaining and it is a great Summer Starter (It came from a 2010 issue of the free magazine which you usually find in M&S)
Having watched more episodes of ‘Escape to the Country’ than I care to think about, I am always amazed at the people who look for Kitchen/Diners where they can chat to their guests while they prepare their meals. I consider myself a reasonably good home cook but I have to be honest, when it comes to talking and cooking at the same time, I do struggle.
This starter however, is one which allows me to prepare and chat with ease!!
Serves: 4 as a Starter
2 large, ripe Conference Pears
1 tablspn Light Muscovado Sugar
3 tablspn Balsamic Vinegar
100g Baby Spinach
200g Goats Cheese
Flat Leaf Parsley, for Garnish
- Peel and quarter the pears. Remove the cores with a small, sharp knife and thickly slice. Heat the butter in a large, non-stick frying pan until foaming. Add the pears and cook for 2 – 3 minutes each side until golden.
- Sprinkle in the sugar and cook for a further 2 – 3 minutes until the pears start to caramelise. Season with lots of black pepper, then remove the pears from the pan. Pour in the Balsamic Vinegar and allow to bubble for 1 minute, stirring, then remove the pan from the heat and set aside.
- Divide the spinach between 4 serving plates and scatter over the goats cheese and walnuts. Arrange the caramelised pears on top, springkle over the parsley and drizzle with the dressing to serve
- I use the goats cheese log from Aldi which has no skin as I find it milder in flavour to some of the rinded cheeses and feel it suits this salad better