• 100g pack walnut halves
  • 3 tbsp clear honey, warmed
  • 2 tsp granulated sugar
  • Maldon sea salt
  • 2 ripe pears, peeled
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 175g mixed salad leaves, including radicchio
  • 1 head of chicory, leaves separated
  • 100g Gorgonzola Dolce cheese, cubed


  1. 1

    Preheat the oven to 180°C/gas mark 4. Toss the walnuts with 2 tbsp honey, the sugar and a sprinkling of sea salt. Spread on a baking tray lined with baking paper and toast in the oven for 8-9 minutes until caramelised. Leave to cool slightly.

  2. 2

    Meanwhile, heat a griddle pan on the hob until very hot. Cut each pear into 8 wedges and remove the cores. Brush the remaining honey over the pear wedges. Season lightly then chargrill the pears for 2 minutes on each side.

  3. 3

    For the dressing, whisk the olive oil and vinegar in a small bowl with seasoning.

  4. 4

    Arrange the mixed salad leaves and chicory on a large platter and scatter over the Gorgonzola cubes, caramelised walnuts and pear slices. Drizzle with the dressing and serve immediately.

Nutritional Details

Each serving provides
  • Energy 1738kj 415kcal 21%
  • Fat 31.4g 45%
  • Saturates 7.3g 37%
  • Sugars 20.4g 23%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 858kj/205kcal

Each serving provides

21.6g carbohydrate 3.3g fibre 9.9g protein

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