Melt sugar in a non stick pan. Add nuts and mix. Pour onto parchment papper. Add a little sea salt while still hot. Break apart when cooled.
Place a handful of greens on each salad plat and top with half a pear per person and a sprinkle of pomagranite seeds. Break up the goat cheese and put on top. Dress with balsamic dressing.
Originally Submitted
1/31/2012
0 Out of 5 from
0 reviews
You can add this Pear Salad Dec 2010 recipe to your own private DesktopCookbook.