Fried pear, chicory and ricotta salad
Prep time: 25 minsTotal time: 
Fried pear, chicory and ricotta salad
Slightly firm pears work best in this simple, elegant salad. The honey caramelised pears are delicious warm but can be prepared a couple of hours ahead along with the toasted hazelnuts and dressing
Prep time: 25 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- 25g blanched hazelnuts
- 4 Stamford Street Co. Mini Pears
- 3 tbsp olive oil
- 2 tsp Stamford Street Co. Clear Honey
- 1 tbsp cider vinegar
- 1 x 140g pack red chicory, leaves separated
- ½ x 250g pack ricotta*
Step by step
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Toast the hazelnuts in a large dry frying pan over a medium heat until golden, shaking the pan occasionally. Set aside in a bowl to cool. Cut each pear into 6 wedges, removing the cores. Heat 1 tablespoon of the oil in the same pan over a medium heat. Fry the pears, cut-side down, until golden brown on both sides (about 10-12 minutes). Drizzle over 1 teaspoon of the honey and shake the pan to coat the pear wedges in the honey. Cook for a further 1-2 minutes, then set aside to cool for a few minutes.
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For the dressing, whisk the remaining oil with the remaining 1 teaspoon of honey, the vinegar, some salt and black pepper. Roughly chop the cooled hazelnuts. Toss the chicory leaves with 1½ tablespoons of the dressing, then arrange on four small plates. Top with the pear wedges and dot over the ricotta. Generously drizzle over the remaining salad dressing and sprinkle over the hazelnuts. Finish with more black pepper.
*Check your ricotta is vegetarian, if required.
