A classic salad of mozzarella, fennel, roasted pears and frisee lettuce dressed with a red wine vinaigrette.


  • 4 pieces of sliced buffalo mozzarella

  • 1 thinly sliced fennel bulb

  • 120g of frisee lettuce

  • Small bunch of mint leaves

  • 100g of smoked streaky bacon

  • 1 tsp of dry chilli flakes

  • 50ml of honey

  • Dressing

  • 75ml of red wine

  • 100ml of extra virgin olive oil

  • Sea salt flakes

  • 3 twists of ground white pepper


  • 1.

    Turn the heat up on the pan and roast the pears in the bacon fat.

  • 2.

    Sprinkle with dry chilli flakes and then honey.

  • 3.

    Remove roasted pears from the pan and place to one side.

  • 4.

    Deglaze the pan with red wine. The juices from the pan will become the dressing for the salad.

  • 5.

    Mix the salad of fennel, frisee, mint leaves and bacon. Drizzle with the pan juices.

  • 6.

    Season with salt flakes and freshly ground pepper.

  • 7.

    Finish with slices of buffalo mozzarella.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 243kj
  • Fat Total 19g
  • Saturated Fat 5g
  • Protein 5g
  • Carbohydrate 11g
  • Sugar 9g
  • Sodium 241mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Enjoy with our Stoneleigh Wild Valley Marlborough Sauvignon Blanc.

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