What a wonder sugar & butter are!

Combined…

And within only a few minutes…

The duo transform humble ingredients…

Like our delicious Aussie pecans…

Into sweet, crunchy & even more wonderous surprises!

Amongst the peppery wild rocket leaves…

French blue cheese…

Fromage Bleu for the sake of this introduction,

Given I can’t remember the exact name!

Give a zing and a zap –

A saltiness & a punch…

That simply leaves me wanting more!

I had considered making this as I had for many years…

By just throwing the pecans in raw!

I’m so glad I took the extra few minutes to caramelize the pecans.

And I get that it’s a little less healthy but…

Once every now & then,

We all need a little self indulgence!

Surely you agree?

I bet you do!

Enjoy your salty caramel pecans!

And the salad too!

Buon appetito!

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Ingredients

2 William pears quartered & sliced thin
120g rocket leaves
1 small red onion sliced
40g blue cheese

2 tsp caster sugar
½ cup pecans
2 tbsp olive oil
1 tbsp white wine vinegar
½ tsp honey
Sea salt
Cracked pepper

Method

In a small pan over a low heat, melt the butter and sugar. Add the pecans and cook, stirring for 5 minutes. Remove from the heat and pour the pecans over grease-proof paper and let them cool.

For your dressing, in a jar add the olive oil, honey, vinegar, salt & pepper and shake to combine.

In a large serving bowl, arrange the rocket, pears, pecans, cheese & onions in layers. Pour over the dressing & season with some salt then serve.