Serves 4



Olive oil
30g shelled Ennis cobnuts – Order Here
1 pear, cored and thinly sliced
5 tbsp ricotta, diced
3 tsp hazelnut oil
3 tsp runny honey
1 tsp cider vinegar
Freshly ground black pepper


1. Add ½ tsp olive oil to a frying pan and briefly cook the ennis cobnuts until they are toasted brown, sprinkle with sea salt and then chop

2. Divide the pear slices between four serving plates, scatter over the nuts and the ricotta

3. Mix together the hazelnut oil, honey and vinegar, trickle over the salad and finish with black pepper