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Ingredients
- 4 small pears
- 2 tbsp walnut oil
- Freshly ground pepper
- 8 fresh thyme sprigs
- 150g freshly shelled walnuts (600g in shell)
- 1 tbsp honey, plus 1 tsp extra
- Pinch sea salt
- 100ml olive oil
- 2 tsp wholegrain mustard
- 2 tsp dijon mustard
- 20ml red wine vinegar
- 100g rocket leaves
- 8 slices prosciutto
- 200g creamy blue cheese (such as Jindi Blue, South Cape or Blue Castello)
Method
Preheat oven to 180C. Halve and core pears. Place in baking dish cut side up, drizzle with walnut oil, season with pepper and scatter over thyme. On a separate oven tray, scatter walnuts, drizzle with one tablespoon honey and season with salt. Toss well, then spread out on the tray. Cook both dishes for 20 minutes, until pears are soft. Remove and allow to cool slightly. For salad dressing, whisk olive oil with mustard, remaining honey and vinegar. Season with salt and pepper. Toss rocket with a little dressing and place on plates. Scatter over the walnuts, lie two slices of prosciutto on each plate, top with two pear halves and add blue cheese. Drizzle over extra dressing and serve.
