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Pear Salad

I created this simple pear salad as an accompaniment to a cheese fondue. The pear makes an extremely refreshing salad that not only works well with cheese but is an excellent accompaniment to grilled meats such as lamb cutlets.

Wine Recommendation: Try a white Côtes du Roussillon to offset the pear and walnuts and peppery watercress in this salad. See The Mixed Case for details.

Portions: 4-6 Portions

Preparation: 5 minutes

Cooking:

Ingredients

Pear Salad

  • 4 pears, cut into slices 5mm thick, retaining the shape of the pear (discard the core),
  • juice of 1/2 lemon
  • 50g baby spinach
  • 50g watercress
  • 4 tbsp roasted walnuts, roughly chopped
  • maldon salt and freshly ground black pepper

Dressing

  • 1 tbsp runny honey
  • 11/2 tsp dijon mustard
  • 1 garlic clove, crushed (optional)
  • 50ml white wine vinegar
  • 150ml extra virgin olive oil

Method

  1. Dressing: Whisk all the dressing ingredients together in a container until well combined. Use at once or mix together again before serving. I prepare my dressing in a jar and shake it vigorously.
  2. Pear Salad: Slice the pears lengthwise, retaining the shape of the pear into pieces 3-5mm thick (discard the core). Toss the slices in the lemon juice. Place the remaining ingredients in a salad bowl and toss well. Scatter the pear slices throughout the salad. Drizzle over a little salad dressing. Serve