Pear and Chestnut Boxing Day Salad
Ingredients
- 2 pears (anjou are best), each cut into 8 wedges
- 150g chard, rinsed and roughly chopped
- 200g leftover turkey
- 1 x 200g pouch merchant gourmet whole chestnuts
- 3 tbsp olive oil
- 1 tbsp honey
- 1 tsp wholegrain mustard
- 1 tbsp fresh thyme leaves (or 1/2 tsp dried)
- 1 tbsp lemon juice
- 1 tsp white wine vinegar
- salt and pepper
Preparation
Pop the pear wedges into a bowl with 1 tbsp olive oil and a pinch of salt
Stir to coat and set aside
To make the dressing, combine the olive oil, honey, mustard, thyme, lemon juice, white wine vinegar and a big pinch of salt and pepper in a jar and shake to combine
Heat a griddle pan on a high heat and once hot, add the pears
Cook for 2-3 minutes on either side or until the pear starts to soften and char marks form
Put on a plate and set aside
To serve, put the chard into a large serving bowl and top with the turkey and chestnuts
Add the pears, then drizzle everything in the honey mustard dressing
