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Pear, Galbani Dolcelatte® and pine nut salad


  • 2 pears, cored and thickly sliced
  • 1 tbsp sunflower oil
  • 2 handfuls salad leaves
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 50g toasted pinenuts
  • handful croutons (homemade or bought)
  • 140g Galbani Dolcelatte®
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Preparation Instructions

  1. Rub the pears with the sunflower oil, then fry gently in a frying pan until tender and golden.
  2. Meanwhile make the dressing – whisk together the balsamic vinegar, olive oil and honey with some seasoning.
  3. To assemble toss together the warm pears, salad, pinenuts and croutons with half the dressing. Crumble over the Dolcelatte®, and drizzle with remaining dressing to serve.
  4. Joe's tip: "Galbani Dolcelatte® is so versatile, thanks to its soft texture.Try it in pasta sauces, on pizzas, or in risottos".