Christmas Trimming Salad

Make a delicious seasonal salad.
Christmas

Ingredients

Pickled pear recipe
100g soft brown sugar
250ml cider vinegar
1 bay leaf
A pinch of salt
1 tsp peppercorns
1 stick cinnamon
6 cloves
1 dried red chilli
Peel of ½ lemon
1-2 pears, cored and cut into 2cm cubes
Prunes
40 prunes, stones removed
40 thin slices of pancetta
Salad
Mixed leaves
Extra-virgin olive oil
Seeds from ½ pomegranate

Method

1
Step 1

Place all of the picked pear ingredients into a medium sized saucepan and bring to the boil. Stir continuously until the sugar has fully dissolved and cook for a few moments. Place the pears in a heatproof bowl and pour over the vinegar mixture. Leave to cool and then refrigerate overnight.

2
Step 2

Drain the pears and save the remaining liquid. Add the leftover mixture to a saucepan and allow to simmer. Set aside and cool.

3
Step 3

Preheat your oven to 200°C. Stuff each prune with a piece of pear and then wrap with a piece of pancetta. Place in the oven for 5-10 minutes until bacon is cooked. Leave to cool.

4
Step 4

In a bowl add the salad leaves, separately mix together a few spoons of oil, some of the pear cooking liquor and salt and pepper, taste and adjust accordingly. Dress the salad leaves with the dressing and transfer to a plate, add 4-5 of the prunes, sprinkle with some pomegranate seeds and serve.