INGREDIENTS
1 bunch English asparagus
2 commis pears
3 figs
85g (6 oz) Gorgonzola cheese, chopped
1 packet of croutons
Basil leaves
1 bunch of lolla rossa and rocket
50g (2 oz) raisin and seed mix
35 ml olive oil
For the vinaigrette:
2 tbsp Greek honey
3 tbsp red wine vinegar
Recipe continues
METHOD
Boil the asparagus for 3 minutes, strain and chill.
Cut pears into wedges, and the figs into small pieces and add a teaspoon of olive oil to them. Heat the pears and figs in a pan for 3 minutes, once warmed through remove from the heat and add the honey and 2 tablespoons of olive oil. Once the pears and figs are off the heat add the Gorgonzola to the dressing so that it slightly melts.
Toss the chilled asparagus with the croutons and fresh basil and salad leaves.
Finally toss through the pears, figs, cheese, raisin, seeds and dressing.