Grilled pear, watercress and walnut salad
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
- Dietary
- Egg-freeVegetarian
Warm up a wintry salad with grilled pears. A great one for Christmas when there's plenty of stilton about!
Ingredients
For the dressing
- walnut oil: 1陆 tbsp walnut oil
- olive oil: 1陆 tbsp olive oil
- mustard: 陆 tsp mustard
- white wine vinegar: 1 tbsp white wine vinegar
- sugar: pinch of sugar
- black pepper: salt and freshly ground black pepper
Method
Preheat oven to 190C/375F/Gas 5.
First heat a non-stick griddle pan until very hot. Cut the pear in half and remove the core. Brush the pear flesh with lemon juice. When the pan is hot place the pear on to the griddle pan and cook for 2-3 minutes. Turn over and cook the other side. When the pear is cooked and nicely marked remove from the pan.
Slice the bread into long strips and place on to an oven tray. Drizzle with a little olive oil, season with salt. Bake for 5 minutes until crisp and dry but not too brown.
Place the watercress on the serving plate and dot the pears around. Break the cheese into pieces and place over the top. Sprinkle over the walnuts and parsley.
Mix all the dressing together in a bowl and season. Add the strips of bread to the salad. Drizzle over the dressing and serve.
