from the
  • Kialla, VIC
  • Time:00:00 AEDT
  • Now:

From the Farm to the Kitchen and everywhere in-between

Notes from the:

Tagged with:

Pear, Walnut & Rocket Salad

Crisp, peppery, sweet and creamy — this simple salad is elevated by the bold new harvest bite of Punchy.

Goldi’s New Harvest Punchy EVOO

Pear, Walnut & Rocket Salad

Ingredients

  • 2 firm pears (e.g. Packham or Beurre Bosc), julienned or thinly sliced

  • 60g rocket

  • 50g walnut halves

  • 2 fresh burrata or mozzarella balls

  • Juice of ½ lemon

  • 2–3 tablespoons Goldi Punchy extra virgin olive oil

  • Flaky sea salt and cracked pepper, to taste

Method

  1. Lightly toast walnuts in a dry pan over medium heat until fragrant (optional but delicious).
  2. In a bowl, combine rocket, sliced pear, and walnuts.
  3. Dress with lemon juice, a generous drizzle of Goldi Punchy, salt and pepper. Toss gently.
  4. Plate salad and nestle in the burrata or mozzarella.
  5. Finish with another drizzle of Punchy for bold, grassy richness.

Tip: Serve with crusty sourdough to mop up the good stuff.