Caramelised pear, fennel and Camembert salad with vinaigrette dressing

SERVES four -six TIME 20 mins LEVEL Easy

VINAIGRETTE

15ml (1 tbsp) honey 15ml (1 tbsp) Dijon mustard 2 handfuls coriander leaves 1 handful fresh parsley

30ml (2 tbsp) red wine vinegar 1 garlic clove, peeled 45ml (3 tbsp) avocado/olive oil

salt and freshly ground black pepper, to taste

SALAD

80ml salted caramel 2 pears, peeled and cut into

wedges 2 handsful mint leaves 2 handsful fresh microherbs 1 fennel bulb, thinly sliced

120g Camembert, cut into

small wedges 100g pecan nuts, toasted 80ml dried cranberries HOW TO DO IT

1 . For the vinaigre e,

combine all of the ingredients in a blender and blitz until smooth. Cover and refrigerate until needed.

2 . For the salad,

pour the salted caramel in a large frying pan over medium-high heat. Add the pear wedges and fry both sides until golden brown, about 5 minutes. Remove from pan and set aside until needed.

3 .

Arrange all of the remaining salad ingredients on a large serving pla er. Top with the caramelised pears and drizzle with the vinaigre e.

Recipes by fitness guru Caralishious

Caralishious is a fitness and life couch who is all about rebuilding health and wellbeing to feel, look, and taste incredible – stripping away at all the nonsense and revealing health for all that it truly is.