5 Star Recipe #2 - Rocket, pear and walnut salad

(as found in New Idea Magazine)

Serves: 8
Prep: 30 Minutes
Cook:  5 Minutes

Ingredients:

1/2 Cup honey
2 tbsps. balsamic vinegar
4 Corella pears
125g packet walnuts
200g baby rocket leaves
200g baby spinach leaves
1 bunch of chives, coarsely chopped

Feta Dressing:

1/2 Cup milk
1 sprig rosemary
50g packet soft feta, crumbled
1/4 Cup olive oil
Salt and Pepper to taste

Method:

1. Place honey and vinegar in a medium bowl and stir until well combined. Cut unpeeled pears lengthways into 1cm-thick slices. Toss pears in honey mixture.
2. Cook pears on a heated, oiled grill pan, or barbecue hotplate on one side only for 1 minute or until golden in colour. Remove and set aside to cool.
3. Toss walnuts in remaining honey and balsamic mixture. Cook on a heated oiled grill pan, turning frequently, for 2 minutes or until golden brown. Set aside to cook.
4. To make feta dressing, place milk and rosemary in a small saucepan and bring to boil. Remove and cool. Discard rosemary. Place feta in a medium bowl and gradually whisk in milk a little at a time, to form a smooth paste. Whisk in oil. Season with salt and pepper.
5. Place pears, walnuts in a large bowl. Add rocket, spinach and chives. Pour over feta dressing and toss well.

Note: The walnuts taste great if cooked a little longer and candied. A great addition to other salads served this way.