Ingredients
- Serves 2
- 2 ripe juicy pears
- 1 lemon
- 1 Tbsp white wine vinegar
- salt
- 1 tsp grain mustard
- 6 Tbsp walnut oil (if available) or substitute rapeseed or any extra virgin oil
- freshly ground black pepper
- handful soft tender kale or rocket leaves
- handful of fresh walnut halves, roughly crushed
- 75g Evansdale blue or farmhouse cheese
QUICK PEAR SALAD
Method
- Peel and core the pears, then smear with a little lemon juice to prevent them turning brown
- Put the vinegar and a good pinch of salt in a screw-top jar and shake until the salt has dissolved
- Add the mustard and walnut oil, then shake again to emulsify
- To assemble the salad Slice the pears lengthwise into thin segments and place them rustically on four serving plates along with the rocket or kale, then scatter over the walnuts
- Drizzle with the vinaigrette
- Crumble the cheese over the salad
- Toss gently to combine
- Serve
Comments
Thanks to Janefield Paeonies and Hydroponics- kale; Harwarden Organics – Pears, and Evansdale Cheese – Farmhouse Brie for providing the ingredients used in the demonstration.
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