Eggplant, Pear and Pecorino Salad recipe for managing PCOS and pregnancy on Fertility Chef

Ingredients

• 1/3 cup walnuts
• One 1 1/4-pound eggplant, peeled and sliced lengthwise 1/4 inch thick
• Extra-virgin olive oil
• Salt
• Freshly ground pepper
• 1 tablespoon unsalted butter
• 2 Bosc pears—peeled, cored and sliced lengthwise 1/4 inch thick
• 1 tablespoon Cognac or other brandy
• 1 small garlic clove, minced
• 1 1/2 tablespoons red wine vinegar
• 2 tablespoons chopped parsley
• 1 tablespoon chopped chives
• 1 tablespoon honey
• Thin shavings of Pecorino Toscano cheese