Ingredients
180g dried pears
180ml Verjuice
210g fior di latte
To taste sea salt and pepper
60g walnut roasted
100g prosciutto
1 bunch rocket (75g before trimming, 55g trimmed)
1 tspn dijon mustard
180g dried pears
180ml Verjuice
210g fior di latte
To taste sea salt and pepper
60g walnut roasted
100g prosciutto
1 bunch rocket (75g before trimming, 55g trimmed)
1 tspn dijon mustard
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Methods
1
Reconstitute pears in Verjuice. Either overnight or in the microwave in a bowl, covered, for 4 minutes on defrost cycle.
2
Pull apart (do not cut) Fior di Latte into approximately 18 pieces. Place into a small bowl with a little salt and two teaspoons of Extra Virgin Olive Oil.
3
Drain pears from Verjuice and dry. Reserve juices for vinaigrette dressing. Heat a cast iron griddle pan to hot and sear both sides of the pears. Drizzle with Extra Virgin Olive Oil, cool and cut in half.
4
In a bowl, toss together, Pears, Fior di Latte, Walnuts, Prosciutto and Rocket. Dress with two tablespoons of reserved juice, two tablespoons of Extra Virgin Olive Oil, one teaspoon of Dijon Mustard and salt and pepper.
MAGGIE'S TIP: THE REMAINING RESERVED JUICE CAN BE STORED IN THE FRIDGE AND USED IN YOUR NEXT VINAIGRETTE.
1
Reconstitute pears in Verjuice. Either overnight or in the microwave in a bowl, covered, for 4 minutes on defrost cycle.
2
Pull apart (do not cut) Fior di Latte into approximately 18 pieces. Place into a small bowl with a little salt and two teaspoons of Extra Virgin Olive Oil.
3
Drain pears from Verjuice and dry. Reserve juices for vinaigrette dressing. Heat a cast iron griddle pan to hot and sear both sides of the pears. Drizzle with Extra Virgin Olive Oil, cool and cut in half.
4
In a bowl, toss together, Pears, Fior di Latte, Walnuts, Prosciutto and Rocket. Dress with two tablespoons of reserved juice, two tablespoons of Extra Virgin Olive Oil, one teaspoon of Dijon Mustard and salt and pepper.
MAGGIE'S TIP: THE REMAINING RESERVED JUICE CAN BE STORED IN THE FRIDGE AND USED IN YOUR NEXT VINAIGRETTE.
