COS LEAV E S WITH PEAR, WAL­NUTS, MOZ­ZARELLA & HONEY DRESS­ING

NZ Life & Leisure - - Ruth Pretty -

1 twin-pack baby cos let­tuce 1 pear, halved, cored and cut into small dice 5-6 wal­nut halves, lightly toasted, chopped 125g cherry-sized moz­zarella, drained and each ball sliced into 2 or 3 pieces (I use Cleve­don Buf­falo Cherry Moz­zarella) 1 spring onion, white and some green

finely chopped

Re­move outer leaves from cos let­tuce and re­tain to use at a later time. Re­move 16 small leaves and gently wash in cold wa­ter. Lay out onto pa­per tow­els to dry.

Com­bine the pear and wal­nuts and add just enough honey dress­ing (see recipe be­low) to coat.

Place 2 or 3 tea­spoons of pear mix­ture into each cos leaf. Place moz­zarella on top and lightly driz­zle with re­main­ing honey dress­ing.

Sprin­kle with spring onions and ar­range on a plat­ter. Makes 16, serves 8

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