2019 KEEN HOME COOK FINALIST: SUZANNE ANDEREGG

PART OF THE CIRCULON CHALLENGE 2019.

Baby Kale Salad with Caramelised Pears, Pecans & Blue Cheese

"Baby kale salad with caramelised pears, pecans and blue cheese has the perfect mix of sweet and salty flavours and the pears with cinnamon work well with the richness of the blue cheese. I also like the contrast between the different textures in the salad with the mix of the creamy cheese and crunchy pecans."

Ingredients

  • 1 pear

  • 2 tbsp butter

  • Cinnamon to sprinkle

  • 60g pecan halves

  • Black pepper to taste

  • 100g baby kale, mixed leaves and rocket

  • 15ml white wine vinegar

  • 30ml olive oil

  • ½ tsp grainy mustard

  • ½ garlic clove, crushed

  • 25g blue cheese, crumbled

Method

  1. Halve the pear and remove the core and thinly slice into 12 pieces. Melt the butter in a frying pan and add the pear. Sprinkle with cinnamon and a little black pepper and cook for 10min, turning halfway through, until caramelised and softened. Set aside. 2.    

  2. Toast the pecans in a dry pan over med-low heat until slightly browned around 8min.

  3. Make the vinaigrette by whisking the vinegar, olive oil, mustard and garlic together. Place kale and leaves on serving plates. Add the pears and pecans. Sprinkle the cheese and drizzle the dressing on top before serving.

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