Warm spinach, pear and walnut salad

1/3 cup walnuts, roughly choped

1 tbsp maple syrup

1 tbsp macadamia oil

2 Corella pears, halved, cored and cut into 1cm - thick slices lengthways

50g parmesan cheese, shaved

1 tbsp olive oil

1 tbsp balsamic vinegar

100g baby spinach leaves

1. Heat a medium non-stick frying pan over medium heat. Add walnuts and

toast, tossing often, for 2-3 minutes until golden. Transfer to a plate. Set aside.

2. Heat olive oil in the pan over medium-high heat. Add pears. Cook, tossing

often, for 3-4 minutes until golden. Stir in maple syrup, balsamic vinegar and

macadamia oil. Reduce heat to medium. Cook, tossing occasionally, for 1-2

minutes until bubbling. Toss through walnuts. Remove from heat, stand for 2 minutes.

3. Arrange spinach on serving plates. Top with warm pears and walnuts. Sprinkle

with shaved parmesan and serve. Serves 4.

Preparation time: 10 minutes. Cook time: 8 minutes

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