Warm Honeyed Pear and Chestnut Salad
Serves 6 to 8
2 tbsp Longo’s Extra Virgin Olive Oil
2 large red-skinned pears, quartered, cored and thinly sliced lengthwise
1 cup peeled, roasted chestnuts, halved
3 tbsp white wine vinegar
1 tbsp Longo’s Pure Liquid Honey
1/4 tsp each salt and pepper
1 tub (142 g) Longo’s Organic Arugula
Longo’s Crumbled Original Soft, Unripened Goat’s Milk Cheese or Crumbled Blue Cheese (optional)
Longo’s Sea Salted Dry Roasted Pistachios, shelled and chopped (optional)
- •Heat oil in large, nonstick skillet set over medium heat. Add pears and chestnuts. Sauté for 10 minutes or until pears are golden.
- •Remove from heat; stir in vinegar, honey, salt and pepper until skillet mixture is well glazed. Cool at room temperature for 15 minutes.
- •Toss arugula with warm pear mixture. Sprinkle with cheese and pistachios before serving (if using).
A dash of advice
- Protein 1g
- Fibre 3g
- Fat 5g
- Sugar 11g
- Carbs 26g
- Sodium 115mg