Tuesday, February 27, 2007

Pear, Pomegranate and Walnut Salad with Yarra Valley Persian Fetta

This is my twist on the old classic Pear and Walnut Salad, which, don’t get me wrong, is great, but I thought I’d try it with 2 of my favourite ingredients; Pomegranates and the deliciously creamy Yarra Valley Persian Fetta. This cheese is so smooth, it’s almost like silk, it’s marinated in various herbs and is one of my most favourite products from my beloved Yarra Valley. Give this salad a shot, it’s fantastic!


1 cup of Walnut Kernals
Juice and Seeds of 1 Pomegranate
½ a Garlic Clove
Zest of 1 Lemon
125ml Extra Virgin Olive Oil
300g Rocket
2 Ripe Pears (not too soft)
150g Yarra Valley Persian Fetta or similar

Put the Walnuts, Olive Oil, Garlic, Sea Salt, Grated Lemon Zest into a blender, which will form part of the dressing for your salad.
Toss the rocket in some of your pomegranate juice and a dash of olive oil.
Core your pears and slice them thinly, a v-slicer helps with this, if your knife skills aren’t up to scratch.
Arrange the pear on a plate with your Rocket.
Crumble the Fetta in and around the Rocket and sprinkle your Pomegranate seeds over the salad.
Drizzle your Walnut dressing over the salad and you’re ready to enjoy! Nice!

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