Pear, fig and burrata salad with walnuts
Season: Late January to late May
Cooking Time: N/A
- 40gms (¼ cup) Walnuts
- 2 small ripe Figs
- 1 Tbsp (20mls) Vino Cotto
- 1 Tbsp (20mls) Extra Virgin Olive Oil
- Freshly cracked Black pepper
- 1 Pear, unpeeled
- 1 Tbsp (20mls) Verjuice
- 1 ball of Buratta
- 1 bunch (80g) Young Rocket Leaves
- 2 large Leaves Radicchio, torn in half
- Extra Virgin Olive Oil to dress salad
Recipe by Maggie Beer
Pre heat a fan forced oven to 200c.
Place the walnuts into a baking tray, place into the pre-heated oven and roast for 6 to 8 minutes, then removed from the oven and place into a clean tea towel and gently rub to remove the skins. Toss walnuts carefully in a sieve to separate the rubbed skins and Set aside to cool.
Slice the fig cross ways and place into a mixing bowl along with the vino cotto, olive oil and season with cracked pepper, set aside for 5 minutes to macerate.
Cut the pear in half lengthways, remove the core and slice into thin 3mm pieces (lengthways), place into a small mixing bowl along with the verjuice and toss together gently.
Tear the buratta into approx 3 or 4 pieces then place in a mixing bowl with the fig, pear, rocket leaves & radicchio gently toss together and place into a serving dish, sprinkle over the roasted walnuts and dress with a final drizzle of olive oil.