Pear salad with caramelized pecans and dried cherries
Incredibly flavorful, 30 minute pear salad with caramelized dried cherries, coated in a delicious balsamic vinaigrette. The perfect side dish or skin dish, combined with a delicious freshly baked ciabatta.
Preheat the oven to 180Grad and place the raw pecans on a baking sheet lined with parchment paper.
130 g Pecans
Once the oven is hot, toast the pecans for 7 minutes. Remove from oven and mix with remaining ingredients. Coconut oil, coconut blossom sugar, maple syrup, sea salt, cinnamon and cayenne. Mix with a spatula until the nuts are evenly coated.
30 ml Coconut oil, 12 g Coconut blossom sugar, 30 ml maple syrup, A pinch of sea salt, A pinch of cinnamon, Optional. A pinch of cayenne pepper
Place back in the oven and bake for an additional 6 minutes, until the nuts are caramelized. Allow to cool and set aside.
In the meantime, prepare the balsamic vinaigrette. To do this, put all the ingredients in a small blender, jar or simply a bowl and mix well until a creamy sauce is formed.
15 ml Balsamic vinegar, 45 ml Olive oil, 7,5 ml maple syrup, A good pinch of sea salt, A good pinch of pepper, 15 ml Filtered water
To serve, divide the salad between 2 large or 4 small plates, garnish with the pear, drizzle with the dressing and top with the pecans and dried cherries.
170-200 g mixed green salad, 1 ripe pear, 35 g dried cherries
Best eaten fresh, keep leftovers in the refrigerator for a maximum of 24 hours. If the salad is not yet mixed with the dressing, up to 3 days.