Ingredients
- 3/4 cups walnuts
- 1 lemon (whole)
- 225 gram pear (1 whole pear)
- 250 gram fennel (1 whole bulb)
- 200 grams lettuce ( salad greens)
- FOR DRESSING
- 1/3 cup olive oil (extra virgin )
- 1/4 cup vinegar ( red wine vinegar)
- 2 tablespoons orange juice (fresh)
- 2 tablespoons Dijon mustard
- 1 clove garlic, minced (small clove)
- Salt, to taste
- Pepper, to taste
How to Make
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Step 1: To make dressing, whisk all ingredients in a jug until combined.
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Step 2: Sprinkle nuts over an oven tray and cook in a moderate oven (180C) for about 5 minutes, or until lightly browned and then remove and cool.
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Step 3: Squeeze juice from lemon and add to a medium bowl of cold water.
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Step 4: Quarter pear, remove core and slice thinly and add to bowl of water and trim base and top off fennel bulb and discard and then shave fennel and add to bowl and let stand for 1 minute and then drain well.
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Step 5: Place pear and fennel in a serving bowl and add salad leaves and walnuts and pour over dressing and toss well and serve.
We hope you enjoy this recipe!
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