Caramelised pear & walnut salad with camembert croute

A simple summer salad with a delicious mixture of sweet of savoury flavours

• Preparation: 20 mins
• Cooking: 10 mins
• Serves: 2

What you need:

• 2 small firm pears
• 50g walnut halves
• 20g butter
• 2 dsp soft brown sugar
• Juice of one orange and zest
• 2 tbsp extra virgin olive oil
• 1 tsp white wine vinegar
• Salt and pepper
• 80g Coeur de Lion Camembert
• 2 diagonal slices of a baguette
• 100g mixed leaves or bistro beetroot salad

What you do:

1. Preheat grill to a medium heat and toast the bread slices lightly on each side.
2. Slice each pear in half and then each half into four. Remove the core.
3. In a heavy based pan melt the butter and add in the pears, walnuts and sugar. Cook until pears are caramelized, but not too soft - this should take about 5-6 mins.
4. Meanwhile whisk together the orange juice and zest with the olive oil and vinegar. Season to taste.
5. Slice the Camembert and place on top of the baguette slices, place back under the grill to melt; this should only take about 30 seconds.
6. Toss the leaves in the dressing.
7. Plate up with the dressed leaves, pear and walnut on top, finished with the toasted baguette and Camembert.

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