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Pear salad
Serves 6-8 Starters and mains
Ingredients
- 50g pecans or walnuts
- 2-3 ripe but firm pears, halved and cored
- juice 1/2 lemon
- 200g said leaves, including lettuce, rocket and watercress
- handful red crapes, cut into round slices
- 150g feta, crumbled
For the dressing
- juice 1 lemon (approx. 80ml)
- 3tbsp balsamic vinegar
- 60ml olive oil
Method
Toast the nuts in a dry frying pan, remove and leave to cool, then chop roughly.
Cut the pears into thin slices, put them in a large bowl and sprinkle with lemon juice to prevent them going brown.
Arrange the salad leaves with the pear slices, grapes, nuts and feta on a platter or in a shallow bowl. Whisk the dressing ingredients together in a jug, season to taste and use to dress the salad well just before serving.
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