Serves 4
4 pears
2 Tbs butter
3 Tbs white wine
2 tsp balsamic vinegar
1 Tbs olive oil
2 chorizo sausages, halved and sliced finely
100g green cabbage, finely sliced
100g red cabbage, finely sliced
30g fresh mint leaves, sliced
Dressing
1 gherkin
1 Tbs Dijon mustard
1 tsp brown sugar
3 Tbs mint leaves
1 cup olive oil
2 Tbs lemon juice
Salt to taste
1 Halve the pears, remove the core then slice.
2 Heat a fry pan. Warm the butter and wine then gently cook the sliced pears for at least 15 minutes or until tender. Let cool then remove the pear slices and reserve the sauce.