Jerusalem artichoke and pear salad recipe | delicious. magazine
Nutty roast jerusalem artichoke goes beautifully with the sweetness of the pears and tangy goat's cheese. A lovely winter salad recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Ingredients
- 4 tbsp olive oil, plus extra for toasting
- 100g shelled brazil nuts, roughly chopped
- 600g jerusalem artichokes, scrubbed clean and chopped into 2cm chunks, or small ones left whole
- 4 conference pears, cored and quartered
- 8 fresh sage leaves
- Splash white balsamic vinegar
- Good pinch sea salt flakes
- Zest and juice 1 lemon
- 100g soft rindless goat’s cheese
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