servings
For the dressing
- 2 tsp Dijon mustard
- 1 tsp honey
- 3 tbsp white wine vinegar
- 1 tbsp orange juice
- 100 ml olive oil
- 3 tbsp cream
- Salt and pepper from the mill
- 1 pinch cayenne pepper
For the salad
- 4 handfuls of autumnal salad leaves e.g. kale, mizuna, wild rocket, endive, baby leaf mixture
- 2 pears
- 80 g chopped walnuts roasted
- Prepare the dressing: Combine all the ingredients in a tall mixing bowl and purée to make a creamy dressing. If necessary, add a little water. Season with salt, pepper, and cayenne pepper.
- Prepare the salad leaves: Select, wash, and spin dry the salad leaves. Arrange them high in the centre of plates
- Prepare the pears: Wash and quarter the pears, remove the core, and cut the quarters into fine slices. Arrange them on edge in a star shape around the salad.
- Finish and serve: Sprinkle the roasted chopped walnuts on top, drizzle with the dressing, and serve immediately.
