Salad

Salad of Mozzarella, Poached Pears, Golfera Bresaola and Hazelnuts

Name: Salad of Mozzarella, Poached Pears, Golfera Bresaola and Hazelnuts
Cook time: 45 min
Yield: Serves 6
Ingredients: 2 or 3 pears, peeled, halved and cored; 750ml water; ½ vanilla pod; 100g sugar; ½ cinnamon stick; 1 large buffalo mozzarella, torn into shreds or chopped; 150g Golfera Bresaola; 100g mixed leaves; 50g hazelnuts, toasted and chopped; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon honey; 1 teaspoon mustard

Cook: 45 mins
Serves: Serves 6
Difficulty: Medium
Method: Stovetop

Salad of mozzarella, poached pears, bresaola and hazelnuts on a plate

Ingredients

2 or 3 pears, peeled, halved and cored
750ml water
½ vanilla pod
100g sugar
½ cinnamon stick
1 large buffalo mozzarella, torn into shreds or chopped
150g Golfera Bresaola
100g mixed leaves
50g hazelnuts, toasted and chopped

For the vinaigrette

2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey
1 teaspoon mustard

Method

Place the pears in a large saucepan with the water, the seeds from the vanilla pod, the sugar and the cinnamon. Poach the pears over a medium heat until soft. Leave to cool in the syrup.
Once cooled, slice the pears and combine on a large serving plate with the mozzarella, Bresaola and leaves.
Whisk the vinaigrette ingredients together in small bowl and, just before serving, drizzle over the salad and then sprinkle with the toasted hazelnuts.