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Pear and Walnut Salad
Sweet, juicy pears and toasted walnuts take center stage in this crisp green salad. A tangy dressing made with walnut oil, lemon juice, and grainy mustard ties everything together. You'll love the textural contrast between the tender leaves, crunchy nuts, and soft fruit. It's an elegant starter that easily doubles as a light lunch, bringing bright, refreshing flavors to your table without much fuss.
Ingredients
- 75g Parmesan cheese, grated
- 2 large ripe pears, halved, cored and cut into thin slices
- 50g walnut pieces, lightly toasted
- 125g mixed salad leaves
- 6 tablespoons walnut oil
- 2 tablespoons lemon juice
- 1 tablespoon grainy mustard
- 2 teaspoons caster sugar
Instructions
- 1Combine the walnut oil, lemon juice, grainy mustard, and caster sugar in a large bowl, whisking until smooth.
- 2Place the sliced pears, toasted walnuts, and mixed salad leaves into the bowl with the dressing. Toss everything gently so you don't bruise the tender greens or break the pear slices.
- 3Divide the salad among four serving plates and finish by scattering the grated Parmesan over the top.
Notes
- Prep: If you're short on time, use a vegetable peeler to shave whisper-thin slices of Parmesan over the salad just before serving.
- Toasting nuts: Toast the walnuts in a dry skillet over medium heat for 3 to 5 minutes until fragrant, watching closely so they don't burn.
- Make ahead: Whisk the dressing up to 3 days in advance and store it in the fridge. Slice the pears just before serving so they don't turn brown.