6 kale leaves, roughly chopped or cut into thin strips
1/2 green pear, cored and sliced lengthways to approx. 3 mm thick
1/2 red pear, cored and sliced lengthways to about 3mm thick
1 mini (60g) burrata
For the candied pecans
2tbsp soft brown sugar
1/4tsp vanilla extract
50g pecans
For the lime dressing
75ml lime juice
1tsp salt
1tbsp honey
1tsp Dijon mustard
75ml olive oil
Method
To make the dressing, mix all the ingredients, except the oil, with a sprinkle of pepper in a bowl. Once combined, whisk in the oil slowly to make a dressing.
For the candied pecans, line a baking tray with baking paper. Combine the sugar, 1tsp water and the vanilla extract in a small pan and stir over a low heat until the sugar has dissolved. Add the pecans and mix for 3-4 minutes until the pecans are coated in the caramel. Transfer to the prepared tray and set aside to cool.
Mix the kale and some lime dressing in a bowl, then arrange the pear and the burrata on top. Season the burrata with salt and black pepper, add the candied pecans and drizzle more dressing over the pears and the salad to serve.
Recipes and photographs taken from Burrata by Giorgio Linguanti, photography by Bonnie Savage (Hardie Grant, £30).
