Yield: 1 servings
|2||Desert pears - peeled and cored|
|4||Radishes - thinly sliced|
|30 grams||Roasted and skinned walnut pieces; (1oz)|
|4 tablespoons||Olive oil|
|2 tablespoons||Walnut oil|
|1 teaspoon||Caster sugar|
|Freshly ground salt and black pepper|
Prepare the dressing ahead of time for the flavours to develop and store in the fridge. Pare a strip of lemon zest, squeeze juice and place both in a bowl.
Crush the garlic and add to the lemon with the oils, sugar and seasoning.
Whisk until blended and store.
Wash and dry watercress and rocket, slice pears, radishes and spring onions. Add the roasted walnut pieces and mix all together in a large bowl.
Remove lemon zest from dressing. Drizzle dressing over salad and toss lightly. Serve in a pretty glass bowl.
Converted by MC_Buster.
Per serving: 767 Calories (kcal); 82g Total Fat; (91% calories from fat); 3g Protein; 14g Carbohydrate; 0mg Cholesterol; 31mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1½ Vegetable; ½ Fruit; 16 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.