This is a salad I started to make two summers ago and it has become one of our family favourites. It compliments very nicely grilled meat.
Grilled pear, fig and goats cheese salad
For 8 persons
1 bag or box of rucola salad
1 pot of Basil leaves
2 medium sized pears
2 red onions
1 box of goat's cheese you can crumble
A handful or two of pecan nuts
1 tsp of butter
4 tbsp of olive oil
2 tbsp of balsamic vinegar
1 tbsp of maple syrup
1/2 tsp of salt
1/2 tsp of pepper
Pre-heat the oven to 185C degrees.
Peel and cut the pears length wise. Put the pears on the oven pan. Melt the butter on the stove and pour over the pears. Bake pears in the oven for 20min or so.
Toast pecan nuts in the pan on a medium heat.
Cut the red onion into thin slides and put in a water with a little bit of sea salt to soak for 15 minutes. This removes the strong flavour of the onion.
Wash rucola salad and basil leaves, use salad dryer if you have it. Take a big serving plate and put the rucola leaves and basil leaves on the plate.
Cut up the figs into sectors and put on top of the salad. When pears are ready, remove them from the oven, cool down and add to the salad.
Drain the onions and put on top of the figs and pears. Then crumble the goats cheese on the salad. Sprinkle the pecan nuts on top of the salad
To make the dressing, mix together olive oil, balsamic vinegar, maple syrup, salt and pepper. Pour the salad dressing over the salad.
If you have any sprouts or microgreens, sprinkle them at the very top of the salad.