Ingredients

Pear Salad

• 4 pears, cut into slices 5mm thick, retaining the shape of the pear (discard the core),
• juice of 1/2 lemon
• 50g baby spinach
• 50g watercress
• 4 tbsp roasted walnuts, roughly chopped
• maldon salt and freshly ground black pepper

Dressing

• 1 tbsp runny honey
• 11/2 tsp dijon mustard
• 1 garlic clove, crushed (optional)
• 50ml white wine vinegar
• 150ml extra virgin olive oil

Method

1. Dressing: Whisk all the dressing ingredients together in a container until well combined. Use at once or mix together again before serving. I prepare my dressing in a jar and shake it vigorously.
2. Pear Salad: Slice the pears lengthwise, retaining the shape of the pear into pieces 3-5mm thick (discard the core). Toss the slices in the lemon juice. Place the remaining ingredients in a salad bowl and toss well. Scatter the pear slices throughout the salad. Drizzle over a little salad dressing. Serve