(serves 6-8)

I often enjoy this salad as the focus of a meal with a piece of cheese such as a creamy blue or brie style but it is also really good with roast lamb or chicken. Its beauty does rely on fresh walnuts.

INGREDIENTS

1 teaspoon honey
2 tablespoons extra virgin olive oil
2 tablespoons walnut oil
1 tablespoon balsamic vinegar
flaky sea salt & freshly ground pepper to taste
2 pears, quartered, cored and thinly sliced
juice of ½ lemon
¾ cup walnuts, toasted
3 celery stalks, preferably from heart, chopped
6-8 large handfuls of baby salad greens, combined with assorted soft herb leaves, chervil, Italian parsley, chives, salad burnet

METHOD

To make Honey Vinaigrette:  In the salad bowl place honey, oils, balsamic vinegar and combine.  Add salt and pepper to taste.

Place pear in a small bowl and toss in lemon juice. Place walnuts, celery and pears into salad bowl, then place salad greens and herb leaves on top.  Toss lightly to combine salad ingredients with Honey Vinaigrette.