Recipe


Berry and Pear Salad with Hazelnuts

5 firm, ripe SUNCRISP Taylors Gold pears, quartered, cored
1 tbs balsamic glaze
125ml 1/2 cup white balsamic vinegar
1/2 cup frozen mixed berries, thawed
1 tsp honey
200g baby spinach
1/4 cup dry-roasted hazelnuts, coarsely chopped

Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place the pears, cut-side up, on the lined tray. Drizzle over the balsamic glaze and season with pepper. Bake in oven for 15 minutes or until pears start to soften and caramelise. Set aside to cool.

Place the vinegar and 2 tablespoons of the berries in a small bowl and use a fork to crush the berries. Stir in the honey. Season with pepper. Set aside for 10 minutes to macerate.

Place the pear, baby spinach and remaining berries in a large serving bowl. Sprinkle with the hazelnut. Drizzle over the dressing or serve with the salad in a small jug.