Pear, fig and burrata salad with walnuts

Serves: 2

Season: Late January to late May

Cooking Time: N/A


  • 40gms (¼ cup) Walnuts
  • 2 small ripe Figs
  • 1 Tbsp (20mls) Vino Cotto
  • 1 Tbsp (20mls) Extra Virgin Olive Oil
  • Freshly cracked Black pepper
  • 1 Pear, unpeeled
  • 1 Tbsp (20mls) Verjuice
  • 1 ball of Buratta
  • 1 bunch (80g) Young Rocket Leaves
  • 2 large Leaves Radicchio, torn in half
  • Extra Virgin Olive Oil to dress salad

Recipe by Maggie Beer


Pre heat a fan forced oven to 200c.

Place the walnuts into a baking tray, place into the pre-heated oven and roast for 6 to 8 minutes, then removed from the oven and place into a clean tea towel and gently rub to remove the skins. Toss walnuts carefully in a sieve to separate the rubbed skins and Set aside to cool.

Slice the fig cross ways and place into a mixing bowl along with the vino cotto, olive oil and season with cracked pepper, set aside for 5 minutes to macerate.

Cut the pear in half lengthways, remove the core and slice into thin 3mm pieces (lengthways), place into a small mixing bowl along with the verjuice and toss together gently.

Tear the buratta into approx 3 or 4 pieces then place in a mixing bowl with the fig, pear, rocket leaves & radicchio gently toss together and place into a serving dish, sprinkle over the roasted walnuts and dress with a final drizzle of olive oil.