Edwards Champagne Ardenne Vinegar has a delicate flavour. A light, crisp and acidic vinegar that is just perfect for this delicious salad. Our vinegar collection encompasses both classics like red and white wine vinegars, alongside a few different flavours like raspberry or tarragon.
2 just ripe pears, halved, cored and thinly sliced lengthways
60g of rocket leaves
100g Parmigiano Reggiano cheese, shaved into thin slices with a vegetable peeler
1. To make the dressing, place all ingredients in a tight-lidded jar with a good pinch of salt and freshly ground pepper. Shake vigorously until blended.
2. Toast pecan nuts in a dry frying pan set over a medium heat, shaking the pan until they are lightly toasted. Cool and roughly chop.
3. Arrange the sliced pear and rocket leaves on a serving plate or divide between four serving plates. Scatter with Parmigiano Reggiano shavings and drizzle the dressing over. Scatter with the pecans to finish.
When the classic Oreo flavour of Cookies and Cream meets the timeless texture of the macaron...well it's basically heaven. Once you achieve that crisp outer shell with the slightly chewy centre with a ganache centre, you'll have an afternoon tea you still dream about long after the crumbs of the last macaron are gone!
The tangy flavour of our Sumac, used in this onion salad, is just the right addition to bounce off the creamy hummus spread and the classic comfort of egg on toast. A delicious breakfast, lunch or healthy snack.
Our Raspberry Vinegar, used in this salad's vinaigrette pairs, perfectly with the richness of the lamb and provides the fruity punch that balances out the warmth of the other tastes. Though this is a year round salad, the colours say "Autumn in Bendigo" to us!