Christmas Trimming Salad

Method (click to mark as completed)

Method

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

Completed steps (click to remove last step)