Egmont Honey – Honey & Burnt Butter Pear Salad

Sweet, savoury, bursting with freshness with a mix of deliciously creamy blue cheese – it’s a match made in heaven and makes for a Summery meal any day of the week.

Serves: 4

Prep Time 10 mins

Cook Time 25 mins

Ingredients:

2 x tablespoons Egmont honey

2 x Large ripe pears

150g crumbly blue cheese

1 x handful kale pp

1 x handful spinach pp

1 cup walnuts

40g butter

3 x sprig thyme

Olive oil to dress salad

Instructions:

• Firstly, cut your pears into slices about 3-4mm thick and set aside.
• In a bowl, melt the butter in the microwave and when melted scoop your honey and mix well until combined.
• Heat a large frying pan or griddle pan on medium heat.
• Brush each pear slice with the honey butter mixture and place pears in the griddle pan with the thyme sprigs turning every minute so both sides are golden brown. If you would like an extra char on your pears, keep them in the pan for slightly longer and press down with a spatula.
• Set the pears aside and make your salad.
• In a bowl add one handful of spinach and one of kale to each bowl and sprinkle with crumbly blue cheese.
• In the still warm pan, add back to the heat and toast your walnuts in the remaining honey butter mix.
• Place your pears in the centre of the bowl, sprinkle the walnuts over the salad and garnish with a few fresh thyme leaves.
• Drizzle with olive oil to finish.

Enjoy!