Chickweed & Mallow Salad, With - Pear, Hazelnuts and Balsamic Reduction
Prep time: 45 mins (includes time to make balsamic reduction)
Cook time: 10 mins
200ml of balsamic vinegar
2 tsp of honey
2 garlic cloves, crushed
Place all ingredients into a small sized saucepan, slowly simmer on a very low heat for 15 minutes or until mixture has reduced by half – should be left with a dark sweet syrup, lightly flavoured by the garlic.
This recipe will give you more than enough to use for one salad, so store remainder of your reduction in a small jar, keeping the garlic in, which will flavour the vinegar beautifully with time.
3 large handfuls of foraged chickweed,
2 large handfuls of foraged mallow leaves, torn
1 large beurre bosc pear, sliced into thin pieces
⅓ cup of hazelnuts, roughly chopped
1 ½ tbsp of balsamic reduction, or to taste
drizzle of olive oil
cracked pepper to season
Wash and dry weeds, softly tear mallow leaves into pieces and remove any of the large thicker stems from the chickweed. Place into a large salad bowl, toss through pear slices, hazel nuts, drizzle with a little olive oil and the balsamic reduction. Toss together, season with cracked pepper and serve.
Foraging tip: Don’t eat anything you aren’t entirely sure of what it is! Some weeds are poisonous. Do your research, and always make sure the area you are harvesting from hasn’t been sprayed with chemicals. Dog piss is also a concern in public areas! Always rinse your weeds before eating….