Pear and walnut salad with watercress

4 servings

Ingredients

Quantity Ingredient
2 ounces Walnuts; chopped
2 Heads cos lettuce
1 large Bunc rocket
2 bunches Watercress
3 Ripe comice pears; cored and sliced
Freshly ground black pepper
2 tablespoons Sherry vinegar
2 smalls Shallots; finely chopped
3 tablespoons Light olive oil
2 tablespoons Walnut oil
Salt

Directions

WALNUT VINAIGRETTE

Preheat the oven to 190C/375F/gas 5. Prepare the vinaigrette by mixing together the sherry vinegar, shallots and a little salt. Whisk in the oils to emulsify. Set aside.

Toast the walnuts in the oven for 10 minutes or until they begin to brown.

Set aside to cool.

Rinse and dry the lettuce, rocket and watercress. Toss the salad leaves, pears and walnuts with the vinaigrette. Sprinkle with black pepper and serve at once.

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Carlton Food Network

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