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

• 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.

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