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Mince finely the onion.
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Crush the walnut kernels.
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Heat a spray of oil in a pan, then fry onion and walnuts for 2 to 3 minutes over high heat.
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Whisk the vinegar and honey in a bowl add salt and pepper. Stir in 2 tablespoons olive oil and 2 tablespoons water, whisking, then add onion and walnuts.
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Cover with cling film and reserve in the fridge.
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Finely chop the Parmesan then mix with breadcrumbs in a plate.
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Add flour in another plate.
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Whisk the eggs in a bowl.
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Peel the pears and cut them in two.
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Seed them with the tip of a knife and brush them with lemon juice.
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Roll them in the flour, dip them in the beaten eggs, then coat them with bread crumbs and Parmesan cheese.
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Heat a pan with a spray of olive oil, then brown the pears on each side.
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Cover the salad with vinaigrette and serve in 2 plates and add the breaded pear slices.