brochure newsletter

summer 2012

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Serves 8


2 tbsp olive oil

4 ripe pears, cored and sliced

150g walnut pieces

250g packet mixed salad leaves

200g feta with garlic and herbs

2 tbsp olive oil

1 tbsp balsamic vinegar

Salt and pepper to taste



-         heat the olive oil in a large frying pan and fry the sliced pear and walnut pieces until golden

-         remove from the heat and stir in the balsamic vinegar; allow to cool

-         arrange the insalta classica on a large serving plate, tip the pear and walnut mixture on top and crumble the garlic and herb feta over;

-          whisk the olive oil and balsamic vinegar together, season with salt and pepper and drizzle over the salad and serve immediately




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