Salad of Mozzarella, Poached Pears, Golfera Bresaola and Hazelnuts

A beautiful salad that bridges the gap between summer and winter. The secret to this recipe is a good balsamic vinegar and fresh mozzarella.

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

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.