Bickford's Australia

Pear Salad with Coffee Vinaigrette


 3 pears

60ml honey

30ml Bickford’s Iced coffee Syrup

10ml balsamic vinegar

Squeeze of lemon

1 celery heart, sliced

1 cucumber, sliced or in ribbons

Mixed salad leaves

Parsley leaves

¼ bunch of chives, cut into 3cm pieces

30g roasted hazelnuts, chopped

2 fresh figs, sliced

1 fresh buffalo mozzarella/burrata


50ml Bickford’s Iced Coffee Syrup

Pinch of salt

½ tsp freshly cracked pepper

20ml sherry vinegar

60ml grape seed oil


  1. Combine the dressing ingredients in a bowl or shaker and season to taste
  2. Cut 2 pears in 1/8ths and toss in honey, iced coffee syrup, vinegar and lemon, roast on a lined baking tray for about 15minutes
  3. Slice the remaining pear in thin slices
  4. In a large serving bowl or platter, scatter over the salad leaves, then scatter the cucumber, celery leaf, parsley, chives, and pears
  5. Tear the buffalo mozzarella into the centre, sprinkle over the sliced figs and chopped nuts and then pour over the salad dressing
  6. Crack a little fresh pepper over and enjoy with fresh crusty bread