Spinach, pear & blue cheese salad

Prep 10 mins | Cook 15 mins | Serves 4

1 tbs olive oil
1 tbs butter or margarine
2 firm Beurre Bosc pears, halved, cored and thickly sliced lengthways
1 tbs honey
1 tbs balsamic vinegar
100g baby spinach leaves
150g soft blue cheese, roughly crumbled
½ pomegranate, halved and seeds removed

Step 1 Heat oil and butter or margarine in a large non-stick frying pan over medium heat until bubbling. Add pears and cook, turning occasionally, for 3 minutes. Stir in honey and balsamic vinegar and cook, stirring occasionally, for 10-12 minutes or until pears are just tender. Season with salt and pepper to taste.

Step 2 Arrange spinach and warm pears on serving plates. Sprinkle with blue cheese and pomegranate seeds and serve.

Good for you ... Beurre Bosc Pears
Beurre Bosc Pears

A good source of dietary fibre which contributes to normal laxation.

Provide vitamin C, which contributes to the normal functioning of the body’s immune system.

Pears have a low GI (33-41), which means their natural sugars are broken down slowly for absorption into the bloodstream.