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–+ servings
Fresh salad with pears and walnuts

Autumn Salad with Pear and Walnuts

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Total Time 20 minutes
Servings: 4 servings
Course: Starter
Ingredients Method

Ingredients
  

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

Method
 

  1. 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.
  2. Prepare the salad leaves: Select, wash, and spin dry the salad leaves. Arrange them high in the centre of plates
  3. 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.
  4. Finish and serve: Sprinkle the roasted chopped walnuts on top, drizzle with the dressing, and serve immediately.

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