Pear and Walnut Salad
Serves 4
Fresh walnuts in the early autumn give the ultimate lift to this salad. If these are unavailable soaking walnut pieces can brings back some of their original texture.
If you wish, top with grilled Haloumi Cheese, roast free-range chicken or add diced goats feta to make this a filling lunch time salad.
Salad
1 head of curly endive (or other greens e.g. spinach)
1 head of buttercrunch or cos lettuce
4 red radishes, sliced in to wedges
A small handful of fresh marjoram or oregano, finely chopped
1 or 2 spring onions, finely sliced
2 or 3 pears
20 fresh walnuts (or 1 cup walnut pieces soaked overnight with a little lemon juice)
1) Wash lettuces in plenty of water. Drain well. Combine in a large bowl with the radishes, marjoram and spring onions
2) Crack the walnuts and remove the flesh.
3) Cut pears into quarters, remove the core and slice fine.
4) Add the walnuts and pear slices to the greens. Toss to combine. Serve with Sesame Shoyu Dressing
Sesame Shoyu Dressing
3 Tbs sesame oil
1 Tbs cider vinegar
1½ Tbs shoyu
Whisk all ingredients together and drizzle over salad.
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