| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Alive &, Cooking |
4 |
servings |
INGREDIENTS
| 2 |
oz |
Walnuts; chopped |
| 2 |
|
Heads cos lettuce |
| 1 |
lg |
Bunc rocket |
| 2 |
bn |
Watercress |
| 3 |
|
Ripe comice pears; cored and sliced |
|
|
Freshly ground black pepper |
| 2 |
tb |
Sherry vinegar |
| 2 |
sm |
Shallots; finely chopped |
| 3 |
tb |
Light olive oil |
| 2 |
tb |
Walnut oil |
|
|
Salt |
INSTRUCTIONS
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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