100 ml extra virgin olive oil
2 tbsp sherry vinegar
1 tbsp wholegrain mustard
1 radicchio, outer leaves discarded, leaves roughly torn
150 g rocket leaves
3 pears, quartered, thinly sliced
Candied chilli walnuts
2 tbsp maple syrup
90 g caster sugar
½ tsp chilli flakes
200 g halved walnuts
- Preheat oven to 200°C and grease a baking tray. To make the candied walnuts, place the maple syrup, sugar and 1/4 cup of water in a saucepan over a medium heat and slowly dissolve the sugar, stirring regularly. Increase the heat and boil for 6 minutes, or until it turns golden.
- Add the chilli flakes and walnuts and stir to coat. Quickly tip onto the greased tray and bake in the oven for 6–7 minutes or until the mixture starts to bubble. Set aside to cool, then break into clusters.
- To prepare the salad, combine oil, vinegar and mustard and season well with sea salt and ground black pepper.
- Combine remaining salad ingredients in a large serving dish and drizzle over half of the dressing, then toss gently to coat. Scatter over candied walnuts and serve the remaining dressing on the side.