2 pears, peeled and cored
1/4 cup extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
1/4 tsp cayenne pepper
180g smoked duck, very finely sliced
2 cups baby rocket leaves
1/2 head fennel, shaved
1/2 cup toasted walnuts, chopped
1/2 cup green beans, blanched and halved lengthways
2 Tbsp pickled cherries
2 tsp freshly grated ginger
250g cooked beetroot, finely sliced
Cut pears into wedges. Toss with 1 tablespoon of the olive oil. Season and sprinkle with cayenne. Heat a chargrill pan on high. Grill pears for 4 minutes, turning, until lightly charred. Allow to cool.
Put pears, duck, rocket, fennel, walnuts and beans in a bowl, mixing gently. Puree cherries, ginger and remaining oil in a jug using a stick blender.
Arrange beetroot on a platter. Top with salad and dressing. Serve.
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