Pear, Pecan Nut and Kale Salad with Dalewood Boland™ Shavings


(Serves 6)


To poach the pears:

  1. Make a syrup by bringing to boil the sugar, water, white wine, cloves, star anise & sprig of thyme in a saucepan.
  2. Peel the pears & poach in the above syrup until soft (but not mushy).
  3. Set aside to cool.

To make the dressing:

  1. Blitz together the grated Dalewood Boland™ cheese, chopped pecan nuts, Dijon mustard, red wine vinegar, honey & olive oil.
  2. Season to taste with salt and pepper.

To serve:

  1. Toss the kale in a bowl with a generous amount of dressing, but keep some for the pears.
  2. Slice the pear evenly and arrange on a platter. Drizzle with the remining dressing.
  3. Place kale onto sliced pear.
  4. Add toasted pecan nuts and shavings of Dalewood Boland™ cheese.

Recipe courtesy of Garth Bedford, The Kraal Restaurant

Photo by Sam Linsell

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