Warm Salad with Pear & Chicory
Warm seared pear and chicory layered over avocado and lamb’s lettuce, finished with feta, dates, toasted almonds, and a light balsamic-honey glaze. A balanced salad that combines sweetness, bitterness and texture for steady energy and digestive support.
Ingredients
Warm Base
- 2 pieces pears quartered or cut into eighths
- 2 heads chicory halved lengthwise
Deglazing Sauce
- 1 tbsp white balsamic vinegar
- 1 tbsp liquid honey
- 1 tbsp soy sauce
- ½ tsp salt
- ½ tsp black pepper
Fresh Base
- 2 pieces avocado sliced
- 100 g lamb’s lettuce
Toppings
- 120 g feta cheese crumbled
- 60 g dates chopped
- 60 g almonds lightly toasted
- 1 tbsp lime juice freshly squeezed
- 1 pinch coarse salt
Instructions
- Heat a pan over medium heat. Add pear and chicory without oil and sear until lightly caramelized on both sides.
- Deglaze with white balsamic vinegar, honey, and soy sauce. Season with salt and pepper and allow the glaze to reduce slightly.
- Arrange lamb’s lettuce and avocado on plates. Top with the warm pear and chicory.
- Add feta, dates, and toasted almonds. Finish with lime juice and a pinch of coarse salt.
Notes
Plant-Based Protein Boost: For a little more staying power, add lentils, chickpeas, or edamame. They raise plant protein and fibre in a simple, natural way.
Make It a Complete Meal: Pair the salad with quinoa, brown rice, or whole grain bread to give it a bit more structure and lasting energy.