Cobnut and pear salad

Cobnut and pear salad



For 4 Person(s)

Cobnut Pear salad

  • 30g shelled cobnuts (prepared weight)
  • 1 pear
  • 5 tbsp ricotta
  • 3 tsp hazelnut oil
  • 3 tsp runny honey
  • 1 tsp tsp cider vinegar
  • 1 Freshly ground black pepper

Cobnut and pear salad Directions

If using dried nuts, toast them; fresh hazels or cobnuts can be used as they are or fried lightly in a little olive oil with a sprinkling of flaky sea salt. Chop the nuts roughly.

Core the pear and slice thinly. Divide the slices between two plates. Scatter on the nuts and then dot with ricotta. Trickle the oil, honey and vinegar on top, and finish with a few grinds of black pepper.

Recipe notes

Recipe based on one in the Guardian

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