Mānuka Honeyed Pear, Macadamia and Blue Cheese Salad à la Kohanga
A composed/deconstructed salad that works so well for camping. So simple. One frypan. One bowl. Mānuka honey is quite creamy so if you use another type, you may need to increase the amount. In Canada, you could substitute hazelnuts; in the Southwestern US, pine nuts. Any blue cheese will work. Benton Brothers, in Vancouver and Calgary, carry Per Las, a nice one from Wales.
Serves: 2
  • 2 Tbsp mānuka honey (or your favourite honey)
  • ¼ cup macadamia nuts
  • 4 pears, cored and sliced
  • 1 Tbsp butter
  • 3 ounces blue cheese cut into 3 wedges
  • 1 Tbsp olive oil
  • 1 Tbsp mayonnaise
  • small head of butter lettuce, washed, torn into bite-size pieces and spun
  1. Spoon the honey into a small frypan. (Lick the spoon.) Add the macadamia nuts and caramelize over medium heat, watching it carefully so the nuts don't burn. Remove and place an equal amount on 2 salad plates.
  2. To the same frypan, add the butter (and a little more honey if you like) and melt over medium heat. Add the pears. Cook until lightly caramelized but still a bit firm. Remove and place an equal amount onto the salad plates.
  3. Combine 1 wedge of the blue cheese, the olive oil and mayonnaise to make the salad dressing. (I do this in the bowl of the salad spinner to save on dishes.) It will be pasty in consistency. Mix the dressing into the butter lettuce. Place the lettuce evenly in a mound on the salad plates.
  4. Place the remaining 2 wedges of blue cheese onto the salad plates.
Recipe by Latitude 65 - Jubilados Savouring the Journey at https://latitude65.ca/manuka-honeyed-pears-macadamias-blue-cheese-salad-la-kohanga/