Print Recipe Rocket, pear and caramelised walnut salad Serves: 4 Cooking Time: 20 mins Instructions 1 To make the dressing, mix together the juice of 1 lemon, 40ml runny honey, 30ml olive oil, and salt and freshly ground black pepper to taste. Set aside. Melt 50ml sugar in a frying pan and once it is
TO DRINK: Ken Forrester Chenin Blanc 2009, with sufficient body as well as bright acidity to match the cream.
To drink: Simonsig Frans Malan Cape Blend, a warm, generous wine with distinct liquorice/anise character and slight oaky vanilla.
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