Foodies
BALSAMIC GLAZED PEAR AND BLUE CHEESE SALAD When served as a starter, you can add slivers of smoked venison and arrange the salad in individual plates with crostini (small, thinly sliced pieces of toasted or grilled bread, often baguette, salted and/or spiced).
4 fresh pears, de-pipped and cut into wedges 180 ml balsamic vinegar 1 packet of rocket or mixed salad greens (300 g) 50 g blue or feta cheese (I prefer blue cheese) 50 g pecan nuts 1 red onion, sliced 5 ml olive oil
Hentie Burger
• Combine the pears and balsamic vinegar in a pan. • Bring to the boil and turn down the heat to simmer until most of the liquid has evaporated. • The remaining balsamic vinegar must be caramelised. • Cool down. • Arrange the salad greens, top with the glazed pears, sprinkle with pecan nuts and blue cheese. • Drizzle the salad with olive oil. • If in season, avocado is a great complement to this salad.
Discover more of Antoinette's delicious recipes in Life on a Table To order your copy contact Bonn Nortjé at Venture Publications: bonn@venture.com.na
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