Ingredients

• 5 firm, ripe Beurre Bosc pears, quartered, cored
• 1 tbs balsamic glaze (see note)
• 125ml (1/2 cup) white balsamic vinegar
• 60g (1/2 cup) frozen raspberries, thawed
• 1 tsp honey
• 1 bunch watercress, sprigs picked, washed, dried
• 45g (1/4 cup) dry-roasted hazelnuts, coarsely chopped

Description

Raspberry & Pear Salad With Hazelnuts Recipe - Preheat Oven To 180°C. Line A Baking Tray With Non-stick Baking Paper. Place The Pears, Cut-side Up, On The Lined Tray. Drizzle Over The Balsamic Glaze And Season With...

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