Pear and Cashew Salad with Balsamic, Dijon Honey dressing

Pear and Cashew Salad with Balsamic, Dijon Honey dressing 

Serves 2 || 10 Min prep


Large handful of Rocket

2 Pears, peeled, cored and chopped

¼ Cup Raw Cashew Nuts

2 Tbsp Linseed’s

Balsamic Dressing :

1/4 Cup Balsamic Vinegar

¾ Cup Extra Virgin Olive Oil

1 Tbsp Dijon Mustard

2 Tbsp Honey

1 Tsp Garlic, minced (1 clove)

½ tsp sea salt

½ tsp black pepper


To make dressing : add all ingredients to a bowl, except Oil, whisk together and gradually add the oil until fully emulsified

To make salad : prepare the Pears, wash the Rocket and place them on serving plates. Leave the cashews and linseeds aside.

Serve : Scatter cashews on the plate ontop of leaves, sprinkle with linseeds and drizzle the balsamic dressing



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