Peel and slice the onions into ribbons. Wash the cranberries. Turn the sugar into caramel in a small pan, add the onions and cranberries and cover with 4 tsp vinegar. Add the cinnamon stick and star anise and season with salt and pepper. Cover the pot and simmer for approx. 20 minutes. In case the chutney is too smooth, remove and allow the chutney to reduce.
Clean and wash lamb’s lecture. Mix 4 tablespoon vinegar, honey and oil. Season with salt and pepper. Wash herbs, pat dry and chop up small. Add the herbs to the vinaigrette.
Grate Comté. Clean and halve the pears. Remove the core with a melon baller. Place the pears onto the grease proof paper. Remove the cinnamon stick and star aniseed from the cranberry-chutney. Cover pears with chutney and sprinkle them with Comté.
Grill the pears under an oven grill for about 8-12 minutes until they are golden.
Meanwhile spread the salad onto 4 plates and marinade with vinaigrette. Arrange the pears onto the salad.
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