I was “laptop less” for a week. A whole week. A week of torture! Luckily, I spent some time in the kitchen, cooking up batches of Cauliflower Soup and this amazing salad…
If you are looking for a different and delectable salad to serve with roasts and grills, you don’t have to look very far. This salad of Pear, Camembert and Watercress came about as I foraged the fridge for something to have for lunch. It is not a conventional combination, as pear usually go very well with blue veined cheeses, however, this was a pretty classy meal anyhow.
Pears are caramelized on low heat, served on fresh watercress with creamy chunks of Camembert cheese, drizzled with a balsamic reduction. The sweetness of the pears came out while it was slowly caramelizing in melted butter – and the Camembert gave the dish the creamy cheesy characteristic that matched unbelievably well with the sweet fruits. The meal was balanced off by serving it on crisp zesty watercress finished off with a balsamic reduction.
Not only is Pears widely available here in South Africa at the moment, it is also a very good source of dietary fiber and vitamin C. The goodness is in the skin of the pear, so remember to not peel this delicious juicy fruit when enjoying it fresh. Hope you give this recipe a try, it sure is a delightful salad!
| Prep Time | 10 min |
| Cook Time | 10 min |
| Servings | people |
- 2 tablespoons butter
- 3 large forelle pears sliced
- 20 gr watercress
- 50 gr camembert cheese
- 5 tablespoons balsamic vinegar
Ingredients
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- First off, heat the butter in a grill pan and add the sliced pears to the butter.
- Allow to heat up and caramelize, turning the pears over until it starts to turn color. Remove from heat.
- On two plates, arrange the fresh watercress.
- Arrange the hot caramelized pears and top of the leaves with Camembert cheese over each slice of pear, allowing it to melt.
- In a small saucepan, bring the balsamic vinegar to heat and reduce by half, until sticky and thick.
- Drizzle over salad.
