Endive-Pear Salad with Caramelised Pecans
- 2 tbsp sugar
- 1 tbsp water
- 60 g pecans
- 6 slices prosciutto
- 6 endives (sliced)
- 1 pear (cored and thinly sliced)
- 60 ml extra virgin olive oil
- 30 ml white balsamic vinegar
- ¼ tsp salt
- A pinch pepper
- 1 tsp honey
- A squeeze lemon juice
- 1 tbsp chopped chives
- In a non-stick frying pan over medium-high heat, melt the sugar and water until bubbling.
- Add the pecans and stir to coat. Cook for 3-4 minutes, stirring regularly, until fragrant and most of the liquid has evaporated – take care not to let the sugar burn.
- Spread the pecans on a parchment-lined baking tray and use a fork to separate them. Leave to cool completely.
- Preheat the oven to 180 °C.
- Lay the prosciutto onto a baking tray and bake for 10 minutes, until crisp. Cool slightly, then tear into pieces and set aside.
- For the dressing, combine the olive oil, white balsamic vinegar, salt, pepper, honey and lemon juice in a jar. Seal tightly and shake for 10-15 seconds until emulsified.
- On a large platter, arrange the sliced endive, prosciutto, pecans and pear.
- Drizzle over the dressing and sprinkle with chives.
Add crumbled blue cheese for a more filling variation.
